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Coconut Macaroons are some of my very favorite cookies to make at Christmas. I just love all the coconutty flavor, crunch, and buttery taste. Since baking is one of my favorite Christmas traditions, I have started testing out recipes to add to my list. I think that by being able to carry on one of my favorite Christmas traditions and having the option of a keto approved sweet treat now and then, will make it easier not to lose my mind on carbs and sweets this holiday season. I love how just a little bit of Lily’s Chocolate drizzled on top of these cookies gives them such a boost in flavor without adding tons of carbs. I’ve included links to several other cookie recipes below in case you are looking for keto/low carb cookie and bar recipes…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 55 minutes ]
- 1 large egg
- 1/4 cup granulated Swerve
- 2 1/2 cups unsweetened coconut
- 3 1/2 tablespoons butter melted
- 1/2 teaspoon vanilla
- 2 tablespoons Lily’s Chocolate Chips
Preheat oven to 350 degrees and line a cookie sheet with parchment paper or grease a cookie sheet.
Melt butter then adds coconut and mix together well.
In a separate bowl, add sugar and egg and beat with a mixer until mixture is fluffy.
Add butter, coconut, and vanilla to the sugar and egg and combine well.
Drop with a small cookie scoop onto the parchment paper and cook for 8-10 minutes or until coconut macaroons become slightly toasted on top and bottom.
Make sure to check often as they can burn quickly.
Remove from oven and cool on a wire cooling rack.
Add 2 tablespoons Lily’s Chocolate Chips to a ziplock bag (don’t close the bag) and microwave 30 seconds.
Press on chips with your hand to see if they are completely melted. Continue microwaving in 15-second intervals until the chocolate chips are melted.
Cut a tiny corner off the bag and squeeze melted chocolate so that when you move the bag back and forth over the cookies the chocolate drizzles.
Place cookie sheet in the fridge so that chocolate can set.