Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk the egg whites until frothy and slightly foamy, about 1-2 minutes. You don't need stiff peaks—just enough to lighten the texture.
- Add the allulose, vanilla extract, and salt to the egg whites. Whisk until the sweetener dissolves and the mixture is smooth.
- Fold in the unsweetened shredded coconut until everything is evenly combined. The mixture should be moist enough to hold together when pressed.
- Using a cookie scoop or tablespoon, form tightly packed mounds of the coconut mixture. Place them on the prepared baking sheet about 1 inch apart. Shape each mound into a slight peak for the classic macaroon look.
- Bake for 18-22 minutes, until the edges and peaks turn golden brown. The centers may still look slightly soft—they'll firm up as they cool.
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Melt the sugar-free dark chocolate with coconut oil and drizzle over the cooled macaroons. Let the chocolate set before serving (about 15 minutes at room temperature or 5 minutes in the refrigerator).
Nutrition
Notes
Sweetener Options: Allulose gives the most natural sweetness without cooling effect. Erythritol or monk fruit blends also work well. If using erythritol, you may want to powder it first to avoid a grainy texture.
Passover Note: Ensure your coconut and sweetener are certified Kosher for Passover if observing the holiday.
Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. These also freeze beautifully for up to 3 months.
Make Ahead: The coconut mixture can be prepared up to 24 hours in advance and refrigerated. Let it come to room temperature before scooping and baking.
