Cranberry Almond Coconut Macaroons
Sweet, soft clusters of coconut with dried cranberries and slivered almonds dipped in dark chocolate.
large egg whites
cream of tartar
Low Carb Sweetened Condensed Milk
Sugar-Free Dried Cranberries
drops stevia extract
powdered Swerve Sweetener
or powdered erythritol
For the macaroons:
Preheat the oven to 325F and line a baking sheet with parchment paper.
In a medium bowl, beat egg whites with cream of tartar until stiff peaks form.
In a large bowl, combine shredded coconut, condensed milk, almonds, cranberries, almond extract, stevia extract and salt and mix well.
Fold in egg whites.
Drop by rounded teaspoons onto prepared baking sheet. Bake 18 minutes or until set and lightly browned. Let cool on pan.
Melt butter and chocolate together in a small saucepan over low heat. Add powdered erythritol and stir to dissolve.
If chocolate thickens too much to dip macaroons, add more butter or oil until it smooths out again.
Dip half of each macaroon in chocolate and return to pan. Let set 20 minutes.
Makes 16 cookies. Each cookies has 4.9 g of carbs and 1.7 g of fiber. Total NET CARBS = 3.2 g.
By Carolyn Ketchum of All Day I Dream About Food