lowcarb coconut macaroons

by Katrine Stenhjem
40 min
lowcarb coconut macaroons


  • 2 x eggs
  • 65 g sugar-free powdered sugar
  • 20 g butter
  • 125 g shredded coconut
  • 1/2 tsp baking powder


  1. Whisk the eggs and sweetener into a light egg nog.
  2. Then mix in the melted and cooled butter and all the dry ingredients.
  3. Refrigerate for 30 minutes.
  4. The dough should be quite firm when you make coconut macaroons, otherwise it will float outwards during frying.
  5. Set the oven to 170 degrees (top and bottom heat)
  6. Make small coconut macaroon tops with a tablespoon of batter, and lay out baking paper on a baking tray with some space between each coconut macaroon.
  7. Place in the middle of the oven for about 10 minutes.
  8. Let them cool on the baking sheet before moving them.
  9. Once cooled, they can be stored in an airtight cake tin.