Low-Sugar Gluten-Free Coconut Almond Macaroon Cookies
Low-Sugar Gluten-Free Coconut Almond Macaroon Cookies are so tasty and although there’s natural sugar in the coconut, this cookie is almost sugar-free! Use Desserts to find more recipes like this one.
I see a lot of food blog posts about desserts, but although I indulge a bit when I’m traveling I don’t make desserts at home all that often. However a lot of people love sweet treats, and when I mentioned on the Kalyn’s Kitchen Facebook Page that I was experimenting with a Phase One cookie recipe from The South Beach Diet Super Quick Cookbook, it generated a lot of excitement. And of course a cookies that’s Phase One is also going to be low in carbs.
Desserts are a challenge on Phase One, and before this the Jelled Ricotta Pudding recipe I got from a reader was the only Phase One dessert on my blog. I experimented with a couple of versions until I got a version of these Low-Sugar Gluten-Free Coconut Almond Macaroon Cookies that I thought was just right, and I’m excited to share the recipe. Even though I’m not a big sweets person, I liked these cookies so much that I had to remind myself about portion control, so if you’re trying to lose weight, keep that in mind!
Really I think these Coconut Almond Macaroon Cookies are a pretty classic macaroon (not to be confused with macarons, which are a whole different baking experience!) Coconut is definitely a fruit, but unsweetened coconut has only 1 gram of sugar in 3 tablespoons. And cookies with coconut can’t ever be called sugar-free, but these cookies are pretty low in sugar.
How to Make Low-Sugar Gluten-Free Coconut Almond Macaroon Cookies:
(Scroll down for complete printable recipe.)
- Put a generous 2/3 cup slivered almonds into a small food processor or the bowl attachment of an immersion blender and process until just ground. (I ground mine until it was just slightly more chunky than almond meal. Maybe you could use Almond Flour (affiliate link) in this recipe in a pinch, but I haven’t tried it.
- Put the ground almonds into a bowl and add the shredded unsweetened coconut, sweetener of your choice, and a generous pinch of salt.
- I love using an egg separator (affiliate link) to separate the egg white from the yolk, but you can also do it by hand using the shell. You need two egg whites. (The original recipe used one, but I found the cookies were crisper and the dough was much easier to handle with two.)
- Mix in the egg whites, Greek yogurt and vanilla until all the ingredients are moistened.
- The recipe called for macaroons made into balls, but I wanted a flatter cookie. I used a fork to smash mine down into cookies not quite 1/2 inch thick. The batter is a bit crumbly so I pushed the edges together with the fork too.
- Bake for 30-32 minutes (or slightly less if you don’t want the edges quite so golden brown.
More Tasty Ideas for Low-Sugar Cookies:
Delicious Sugar-Free (or Low-Sugar) Cookies for the Holidays ~ Kalyn’s Kitchen
- 2/3 cup slivered almonds
- 1 1/4 cup shredded unsweetened coconut
- 1/3 cup + 3 T Golden Monkfruit Sweetener or sweetener of your choice (see notes)
- generous pinch of salt
- 1/4 cup Greek Yogurt (see notes)
- 2 egg whites (see notes)
- 2 tsp. vanilla
- Preheat oven to 325F/170C.
- Line a baking sheet with parchment paper or use a silicone baking mat.
- Use a small food processor or the bowl attachment for an immersion blender to chop the almonds, just until they are ground but still a little chunky.
- Put the ground almonds, shredded coconut, sweetener, and salt into a medium-sized bowl and mix together with a spoon.
- Separate 2 eggs to get 2 egg whites. (Save the yolks for something else or discard.)
- Add egg whites, Greek yogurt, and vanilla to the dry mixture and blend together with a spoon until the ingredients are well-combined.
- Scoop out dough one tablespoon at a time and form into a round ball, then place on the baking sheet about 2 inches apart. (I used a metal tablespoon, which worked well.)
- Use a fork to press each ball down into a cookie slightly less than 1/2 inch thick. (The cookies don’t spread out much, so don’t worry about that.) I also used the fork to press the edges together because the batter is rather crumbly.
- Bake cookies until they are well set and starting to get nicely brown on the edges, about 30-32 minutes. (This was quite a bit longer than the cooking time in the original recipe, but I liked the brown edges. If you want a lighter cookie, take them out sooner.)
I originally used a mixture of Stevia and Monkfruit for these cookies, but now I'd make them with Lakanto Golden Monkfruit Sweetener (affiliate link). Make them with any type of sweetener if you prefer. Use low-fat or full-fat Greek yogurt, whichever you prefer. I used extra-large eggs.I loved the crisp cookies when they were fresh from the oven and barely cooled. After they had been stored overnight in a plastic container they were much less crisp. I might consider only baking a few at a time (or even putting leftover cookies back into a hot toaster oven for a few minutes to crisp them.)This recipe adapted from The South Beach Diet Super Quick Cookbook.
Amount Per Serving: Calories: 75 Total Fat: 6g Saturated Fat: 4g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 19mg Carbohydrates: 3g Fiber: 2g Sugar: 1g Protein: 2g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The low-glycemic ingredients in these cookies make them approved for any phase of the South Beach Diet. If you’re eating them for South Beach Phase One I would limit myself to 2 cookies per day and don’t have nuts as a snack on that day, since nuts are so calorie dense and the macaroons contain almonds. This recipe is also gluten-free and should be good for other low-carb eating plans.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.