Ingredients:
- 2 large egg whites
- 1/2 cup granulated erythritol
- 1 serving Pina Colada Keto Chow
- 1/2 cup unsweetened shredded coconut
Directions:
- Preheat oven to 325℉ and line a cookie sheet with parchment paper.
- Beat the egg whites and erythritol together until frothy.
- Stir in the Keto Chow and coconut. The dough will be stiff.
- Use a small scoop or tablespoon to shape cookies, then place on the prepared baking sheet.
- Bake for about 12 minutes, or until the cookies are starting to turn gold around the edges and the center is still slightly soft.
- Transfer cookies to a rack to cool completely.
- Store in an airtight container at room temperature for up to three days.
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Nutrition Facts
Keto Coconut Macaroons
Serving Size
1 cookie (.75 oz.)
Amount per Serving
Calories
147.37
% Daily Value*
Fat
13.06
g
20
%
Saturated Fat
10.72
g
67
%
Trans Fat
0.07
g
Polyunsaturated Fat
0.28
g
Monounsaturated Fat
1.18
g
Cholesterol
26.57
mg
9
%
Sodium
99.34
mg
4
%
Potassium
259.92
mg
7
%
Carbohydrates
13.12
g
4
%
Fiber
3.35
g
14
%
Sugar
1.57
g
2
%
Sugar Alcohol
7.93
g
Net Carbs
1.84
g
Protein
4.54
g
9
%
Vitamin A
215.96
IU
4
%
Vitamin C
14.11
mg
17
%
Calcium
86.41
mg
9
%
Iron
0.84
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
2 Responses
How can this Keto coconut macaroon recipe be keto with 117g of Carbs? Is this a typo????
It is an error on our part. The carbs listed are for the full recipe, rather than per serving. Thanks for pointing that out for us.