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sugar-free coconut macaroons

Sugar-Free Coconut Macaroons Recipe

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Snack
Cuisine American
Servings 24


  • 4 large egg whites (room temperature)
  • 1/4 tsp cream of tartar
  • 1/3 cup Splenda - powdered sweetener
  • 2 cups medium shredded unsweetened coconut


  • 1/4 cup unsweetened chocolate chips


  • Preheat oven to 350°F (175°F)
  • In a mixing bowl, beat the room temperature egg whites and the cream of tartar at high speed.
  • When soft peaks begin to form, add the sweetener by tablespoons
  • Continue beating at high speed until stiff peaks form (about 4 minutes)and all the sweetener is dissolved.
  • Gently fold the coconut into the whipped egg whites.
  • Line a baking sheet with parchment paper.
  • Drop the coconut mixture by tablespoons about 1 inch apart.
  • Bake in the oven for about 8 to 10 minutes, until they are just beginning to turn a golden colour around the4 edges.
  • Once baked, place on a wire cooling rack.


  • Melt the chocolate chips in the microwave, using 30-second bursts until melted.
  • Using a drizzler tool, drizzle a small amount over each cooled macaroon.
Keyword diabetic coconut macaroons, Sugar-Free Coconut macaroons