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


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.

About this Recipe

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