lowcarb coconut macaroons

S pending an above average amount of time on tropical beaches in 2015 did not really help with keeping my addiction to coconut in all kind of shapes and sizes at bay – it actually fuelled my desire to include it on my shower routine, hair treatments and kitchen.

My top 3 coconut products in 2015

A lifesaver for a white girl travelling to the Caribbean – hello spray-tan – as it preps your skin in a gentle and amazingly smelling way for tanning.

A staple in my after-bigram-yoga shower routine, as it makes the feeling of complete relaxation linger on for a couple of more hours.

Found and stocked up on during my trips to Panama, I both cook and treat myself with it – so versatile and smooth – I love putting it on for a hair mask or make paleo chocolate bark with it.


It’s already a tradition that I also include coconut in my Christmas baking – a tradition I am the one, who keeps it up in our home every year. This year on a lowcarb and sugar-free level though, definitely worth it.



Low Carb Coconut Macaroons

  • Servings: 5
  • Difficulty: easy
  • Print
Coconut is not a botanical nut and it classified as a fruit – hence most people with nut allergies can actually enjoy it without reacting badly to it and therefore reap it’s benefits. And luckily eat these cookies.
  • 100g shredded coconut
  • 2 large egg whites
  • 75g powdered stevia (or the equivalent measurement of honey, agave or maple syrup ..)
  • 65g low-fat quark (or Greek yoghurt)
  • 1 vanilla bean
  • 1 splash of bitter almond oil
  • dark chocolate or my paleo dark chocolate spread
  1. Whip your egg whites with the stevia until the mix reaches stiff peaks.
  2. Lay out your baking sheet with non-stick baking paper.
  3. Then mix in the coconut, quark, vanilla and almond oil until the batter is somehow smooth.
  4. Form little “beans” using two teaspoon and place evenly on the prepared baking sheet.
  5. Bake at 180°C for 15-20 minutes until the edges and tops of the macaroons turn golden.
  6. Carefully take the macaroons off and let them cool and set for 10 minutes.
  7. Dip into dark chocolate and let the cookies dry up before storing them in an airtight container.
  8. Serve with a nice cappuccino after your Christmas dinner – snap a picture and tag me with @doriloveslife to show me the outcome.

Note: I also love to make these coconut delights during the summer time – when swapping the dark chocolate for white chocolate they remind me of Ferrero Raffaleo, but the healthy version.


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