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Kalyn's Kitchen

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.

PIN Coconut Almond Macaroon Cookies so you can make them later!

Low-Sugar Gluten-Free Coconut Almond Macaroon Cookies found on KalynsKitchen.com

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.

Low-Sugar Gluten-Free Coconut Almond Macaroon Cookies process shots collage

How to Make Low-Sugar Gluten-Free Coconut Almond Macaroon Cookies:

(Scroll down for complete printable recipe.)

  1. 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.
  2. Put the ground almonds into a bowl and add the shredded unsweetened coconut, sweetener of your choice, and a generous pinch of salt.
  3. 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.)
  4. Mix in the egg whites, Greek yogurt and vanilla until all the ingredients are moistened.
  5. 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.
  6. Bake for 30-32 minutes (or slightly less if you don’t want the edges quite so golden brown.

Low-Sugar Gluten-Free Coconut Almond Macaroon Cookies found on KalynsKitchen.com

More Tasty Ideas for Low-Sugar Cookies:

Delicious Sugar-Free (or Low-Sugar) Cookies for the Holidays ~ Kalyn’s Kitchen

Low-Sugar Gluten-Free Coconut Almond Macaroon Cookies

Low-Sugar Gluten-Free Coconut Almond Macaroon Cookies

Yield 16 small cookies
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes

These tasty Coconut Almond Macaroon Cookies can be a treat when you want a cookie that's low in sugar!

Ingredients

  • 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

Instructions

  1. Preheat oven to 325F/170C.
  2. Line a baking sheet with parchment paper or use a silicone baking mat.
  3. 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.
  4. Put the ground almonds, shredded coconut, sweetener, and salt into a medium-sized bowl and mix together with a spoon.
  5. Separate 2 eggs to get 2 egg whites.  (Save the yolks for something else or discard.)
  6. Add egg whites, Greek yogurt, and vanilla to the dry mixture and blend together with a spoon until the ingredients are well-combined.
  7. 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.)
  8. 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.
  9. 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.)

Notes

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.

Nutrition Information:

Yield:

16

Serving Size:

1

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
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

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.

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    60 Comments on “Low-Sugar Gluten-Free Coconut Almond Macaroon Cookies”

  1. This was a great recipe, but when I used egg whites from eggbeaters, the cookies were too wet. I'd recommend only using 3 Tablespoons of egg whites from eggbeaters if you're going with this recipe. Still great cookies! Nice treat for phase 1.

  2. Just made these and now my kitchen smells amazing! Thanks for this great recipe!

  3. Hi, fun to hear from you Chocolate Lady! Hope you enjoy!

  4. Will try these for Passover. Actually, I am always ending up with two extra whites. Maybe I will try them sooner.

  5. I think the sweetener is necessary to give bulk to the dough, so I would check a health foods store for the unsweetened coconut next time.

  6. I must have done something wrong. I wasn't able to find unsweetened coconut, so I used sweetened, but reduced my "sugar" to 1/2 cup.
    However, my "dough" was runny, not crumbly, as you indicated.
    They still tasted YUMMY!

    Any suggestions?

  7. made these this afternoon while my bebes took a nap.
    they were delish!!
    thank you for the recipe. i love them. 🙂

  8. In the newest book up to 2 cups a day of non-fat or low-fat plain yogurt per day is allowed. Highly recommend newer book, lists are much more inclusive.

  9. This recipe sounds awesome but I thought yogurt wasn't permitted in Phase 1…did this change? I have an old version of the book.

  10. These cookies are one of may favorite things!!! When on Phase One it breaks me away from the typical Jell-O type desserts. I have been using half the Splenda (I'm not a fan of the flavor or sweetness) and adding cinnamon. I'm curious if anyone's tried it with unsweetened baking cocco?

  11. Yes, you would need the granulated Splenda for this, or granulated Stevia in the Raw would also work.

  12. Hi Kalyn! I just happened to land on your blog while searching for phase one recipes (your Moroccan spiced garbanzo beans are currently in the oven). I was wondering if you recommend the granulated splenda for these? Thanks a lot! 🙂

  13. Delicious! I used this cookie base, and made them into "Samoas" by dipping the bases in SF chocolate, and drizzling them with SF chocolate and SF caramel syrup. I'm thinking there endless possibilities…raisins to make a mock oatmeal raisin cookie, mix some carrot in and ice them with a cream cheese frosting..something with peanut butter…the possibilities are endless! Thank you for sharing!

  14. This recipe is from The South Beach Diet SuperQuick, which is different than the Quick and Easy cookbook. The book does say it is phase one, but be sure to limit portion size as indicated.

  15. Hi there – love your website! I have the quick and easy cookbook however and I can't find this recipe – the closest I can find is a flourless fig and almond bite that uses ground almonds and figs, vanilla extract and orange zest and it's a phase 3 recipe. I live in uk so maybe recipes are slightly different? I just want to check as really want to diet right, but am desperate for a cookie! Thanks for any info you might have 🙂 Joanne

  16. 1/2 cup of splenda seems like a lot, i think if you use agave probably 1 egg white is enough. i'll let you know! trying tomorrow!

  17. Velika, glad you liked it, and good to know it will work with Truvia too; I haven't used that much.