| Chocolate Thumbprint Macaroons |
Ingredients
- 4 extra-large egg whites
- 1/2 cup Stevia
- 2 teaspoons vanilla extract
- 260 grams finely shredded unsweetened coconut (3 ½ cups)
- 80 grams sugar free chocolate chips (1/2 cup)
Instructions
- Line two baking sheets with parchment paper.
- In a large bowl whisk together egg whites, Splenda and vanilla extract until slightly frothy. Using a wooden spoon or spatula, stir in the coconut until fully combined. Scoop by tablespoons and form into balls with wet hands. Place 22-24 macaroons on each baking sheet rather close together – they don’t spread. Using wet fingers, flatten each ball into a round disk. Using a wet thumb, press a dent in the center of each macaroon (thumbprint cookie style). Place a few chocolate chips into the thumbprint in the center of each macaroon.
- Let the macaroons rest at room temperature for 30 minutes. Preheat oven to 325°F while the macaroons rest. Bake both baking sheets at once for 15 minutes. Rotate pans for even baking. Bake 6-8 minutes more or until they are toasty brown and the coconut looks crispy. Cool on the parchment until room temperature. Peel from parchment and transfer cookies to a rack. They will crisp up as they cool and some will also become more chewy in the center. Makes about 22 cookies
4 carbs
Recipe submitted by Edith Weil
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