Coconut Almond Macaroons (low sugar/gluten free)

Joanne Bellezza-Loughlin


I found this recipe online while looking for South Beach Phase I dessert recipes. I changed them up a little...almond extract instead of vanilla and I cut the amount of Splenda a bit. They are so amazingly good that you will not realize they're low carb. Trust me on this...... there's a reason there are only three cookies in the picture ;-)


★★★★★ 1 vote

15 Min
30 Min


  • 3/4 c
    slivered almonds
  • 1/3 c
  • pinch
  • 1 1/4 c
    shredded unsweetened coconut
  • 1/4 c
    non-fat plain greek yogurt
  • 2 tsp
    almond extract
  • 2
    egg whites

How to Make Coconut Almond Macaroons (low sugar/gluten free)


  1. Place the almonds in a food processor and process until ground but not too fine.
  2. Place the ground almonds, coconut, salt and Splenda in a bowl and mix well.
  3. Add the egg whites, yogurt and almond extract to the dry ingredients and mix well.
  4. Drop cookies by tablespoonfull onto a cookie sheet lined with parchment paper.Press down with the back of the spoon until about 1/2 inch thick.
  5. Bake at 350 degrees for 30 minutes.

Printable Recipe Card

About Coconut Almond Macaroons (low sugar/gluten free)

Course/Dish: Cookies

Show 8 Comments & Reviews

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