Description

These bakery-style macaroons are incredibly simple, require just one bowl, and are perfectly chewy with a toasted almond-coconut flavor.

Ingredients

Scale

2 1/4 cups approx. 202g unsweetened shredded coconut
1/4 cup approx. 28g slivered almonds
1 tbsp approx. 7g ground flaxseed meal
4 large egg whites (room temperature)
3 tbsp approx. 36g granulated monk fruit/erythritol sweetener blend
1/2 tsp vanilla extract
1/4 tsp almond extract
1/8 tsp salt

Tip: Use an egg separator to keep yolk out of the whites for a better meringue.

For consistent results, weigh ingredients on a digital kitchen scale.

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Instructions

Prepare Oven and Ingredients: Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper. In your large mixing bowl, combine the shredded coconut, slivered almonds, and ground flaxseed meal, Give the dry mix a quick whisk to distribute evenly. ; set it aside for a moment.
Create the Meringue Base: In a separate, clean large mixing bowl (or using a stand mixer), add the room-temperature egg whites, granulated sweetener, vanilla extract, almond extract, and salt. Using an electric mixer, beat the mixture on high speed for 2-3 minutes, or until stiff, glossy peaks form (when you lift the beaters, the peak should hold its shape).
Fold and Form: Add the dry coconut-almond mixture directly into the bowl with the stiff egg whites. Using a spatula, gently fold the coconut mixture into the meringue until it is just combined. Be careful not to deflate the egg whites.
Bake the Macaroons: Using a small cookie scoop (about 1.5 tablespoons), drop rounded portions of the batter onto the prepared parchment-lined sheet, about 1-2 inches apart. Bake for 12-14 minutes, or until the edges and tops are golden brown.
Cool Completely: Remove the baking sheet from the oven. Let the macaroons cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. They will crisp up as they cool , Store leftovers in an airtight container.

Notes

Nutrition Information (Per Serving): Calories: 100 kcal Total Fat: 9.2 g Saturated Fat: 7.3 g Sodium: 37 mg Total Carbohydrates: 3.5 g Dietary Fiber: 2.3 g Net Carbohydrates: 1.2 g Total Sugars: 1 g Protein: 2.2 g

Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Net Carbs = Total Carbs – Fiber.

Friendly note for people with diabetes: This recipe is very low in net carbs and uses a monk fruit/erythritol blend that is low-glycemic and recognized as safe by the FDA. Coconut-based fats can absolutely fit into a diabetes-friendly, heart-healthy pattern—just balance saturated fat with plenty of unsaturated options (olive oil, nuts, seeds) across your day; see the ADA’s guidance on choosing healthy fats. The ground flaxseed is a plus: a randomized crossover trial in type 2 diabetes found it reduced post-meal glycemia. Allergy heads-up: contains egg and almond.

Nutrition

Calories: 100