Things You'll Need:
- 2 tbsp. coconut oil 4 tbsp. warm water 12 drops liquid stevia, or 1 tsp. stevia fiber powder 2 eggs 1 tsp. vanilla 1/4 tsp. salt 1/2 cup almond meal 1 1/2 to 2 cups unsweetened dried coconut 4 oz. sugar-free chocolate chips
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Step 1
Preheat the oven to 400 degrees. Pour about 1 tbsp. coconut oil onto a cookie sheet, and use a paper towel to grease the pan.
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Step 2
Combine the stevia and warm water in a medium bowl. Beat the eggs and add them to the water and stevia. Stir in the vanilla, salt, almond meal and 1 1/2 cups coconut. Mix well.
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Step 3
Check the consistency of the batter. If it's runny, let it sit for a couple of minutes. Add an additional 1/2 cup of coconut if the batter is still runny.
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Step 4
Use a tablespoon to drop the batter onto the baking sheet, leaving about an inch between each macaroon. Bake for about 12 to 15 minutes, until the cookies are golden brown.
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Step 5
Wait a couple of minutes, then remove the macaroons from the cookie sheet and place them on a wire rack to cool.
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Step 6
Melt the sugar-free chocolate chips over a double boiler or in a microwave, stirring frequently. Mix in 1 tbsp. coconut oil. Dip the bottoms of the macaroons in the chocolate, and invert them on the wire rack to cool.
