Coconut Macaroons

Bettie Clark


As a diabetic I am always looking for ways to transform dishes I have enjoyed my whole life and don't want to give up. I love baking with Great Value Granulated No Calorie Sweetener; which I used to make these cookies. The cookies are moist yet light. I think the perfect macaroon. And so easy! Hope you enjoy these as much as my family does.

☆☆☆☆☆ 0 votes
8 servings of 2 cookies each
5 Min
20 Min


3 c
shredded coconut (sweetened or unsweetened) I use unsweetened.
3 large
egg whites
3/4 c
sugar substitute
1 1/2 tsp
vanilla extract
2 Tbsp
all purpose flour

How to Make Coconut Macaroons


  • 1Preheat oven to 325F. Line a baking sheet with parchment paper.
  • 2In a medium bowl, whisk together egg whites, sugar and vanilla until well blended. Add in shredded coconut and flour; stir with a spatula until well moistened.
  • 3Place level 1/4 cup scoops of the coconut mixture onto the prepared baking sheet. Pack the macaroons together with moistened fingers forming the mix into pyramid shapes.
  • 4Bake for about 20 minutes, until macaroons are golden brown around the edges (time will vary slightly by size of the cookies). Cool completely on a wire rack.

Printable Recipe Card

About Coconut Macaroons

Course/Dish: Cookies
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy