Dark Chocolate-dipped Coconut Macaroons

Name: Dark Chocolate-dipped Coconut Macaroons
Yield: 8 servings
Cuisine: American
Ingredients: 3 egg whites; 2 c shredded unsweetened coconut; Sweetener equivalent to 1/2 c sugar (1 T Stevia); 4 oz chocolate (85%+ cacao), broken into pieces

Sue @cook_3874779

Columbus, Ohio

9 net carbs
Recipe from Wheat Belly 10 Day Detox
**These are BIG cookies but still not sweet enough for me!

Sue @cook_3874779

Columbus, Ohio

9 net carbs
Recipe from Wheat Belly 10 Day Detox
**These are BIG cookies but still not sweet enough for me!

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Ingredients

8 servings

3egg whites
2 cshredded unsweetened coconut
Sweetener equivalent to 1/2 c sugar (1 T Stevia)
4 ozchocolate (85%+ cacao), broken into pieces

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Steps

1

Preheat oven to 350°F.
2

In large bowl, beat egg whites with mixer until stiff peaks form.
3

Fold in coconut and sweetener to egg whites.
4

Line baking sheet with parchment paper. Scoop mixture by 1/4 cupfuls forming 8 mounds on baking sheet.
5

Bake 15 min. until lightly browned and slightly firm. Allow to cool.
6

In small bowl, melt chocolate in microwave, stirring every 15 seconds until completely melted.
7

Carefully dip bottom third of macaroon in bowl using a fork to lift out. Place on parchment paper and cool in refrigerator.

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Cooksnaps

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Sue @cook_3874779

on February 22, 2016 01:51

Columbus, Ohio

I'm always looking for new and good-tasting low-carb alternative recipes. Most of my recipes are from books like the "Wheat Belly Cook Book" or others I find on the internet. I tend to tweak most recipes and will share all my experiments!