Sugar Free Low Carb Coconut Macaroons
⅓ cup water
¾ cup powdered erythritol or Swerve
¼ teaspoon stevia extract powder
¼ teaspoon sea salt
¾ teaspoon sugar-free vanilla extract
1 large egg
4 cups unsweetened shredded coconut
sugar-free chocolate chips, optional
Preheat oven to 350 degrees. Lightly spray baking sheet with non-stick spray.
Combine water, erythritol, stevia, salt, and vanilla extract in a small saucepan and bring to a boil over medium-high heat. Stir resulting syrup and remove from heat.
Combine the egg and coconut flakes in food processor. Add the syrup and process to form dough. Using cookie scoop, place mounds about an inch apart on baking sheet.
Bake for 8 minutes then rotate baking pan in oven. Bake for an additional 4 minutes or until light brown. Cool on rack. Drizzle with melted chocolate, if desired.
Makes about 36 cookies
Carbs per cookie: <1 g
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