Fluffy meringue and coconut are drizzled with a bit of chocolate if you desire. The perfect classic coconut cookie coming in around 70 calories per cookie! (GF, DF, egg free option, soy free, nut free, vegan option, vegetarian, moderate FODMAP)
"My brain trying to spell coconut." --Meme
Coconuts are one of my favorite foods. And especially around spring. Coconut macaroons are absolutely amazing. They just aren't really considered low calorie. I came across this recipe from Healthbeet and was sold! At only 72 calories per cookie I was sold.
Ingredients
The ingredient list is simple for this recipe. all you need is:
- Egg whites
- Sweetener
- Coconut flakes
- Flour
- Chocolate chips or nuts (optional)
Can I use eggless meringue powder?
Yes! My daughter has a friend who is egg free and we use this vegan meringue powder. We use ½ cup meringue powder and ½ cup water. May require mixing time of approximately 10-15 minutes on medium speed.
Can I use sugar free substitutes?
Yes, to make the cookies stay around 72 calories per cookie, you'll want to use a sugar substitute. The original recipe calls for erythritol, but I can't tolerate that, so I opted for Miss. Jones Smart Sugar.
Sweetened or unsweetened coconut flakes?
Either is fine, but personal preference is for the sweetened coconut flakes.
Flour
You can substitute gluten free flour for regular flour in this recipe and it works fine. I used Bobs 1:1.
Is coconut FODMAP friendly?
Coconut depending on the type can or cannot be FODMAP friendly. Coconut oil, coconut yogurt and coconut ice cream are all considered to be low FODMAP. Fresh coconut flesh, coconut flakes, and coconut sugar are low FODMAP in lower portions and moderate FODMAP in larger portions. Coconut milk and cream, and coconut water are moderate in lower portions. (Monash)
Five Ingredient Under 100 Calorie Coconut Macaroons
Fluffy meringue and coconut are drizzled with a bit of chocolate if you desire. The perfect classic coconut cookie with around 70 calories per cookie! (GF, DF, egg free option, soy free, nut free, vegetarian, moderate FODMAP)
Ingredients
- ¾ cup egg whites **see notes for egg free substitution
- 2 tbsp sugar **see notes for substitutions
- 3 ¼ cup coconut flakes
- 1 tbsp flour
- ½ cup chocolate chips, melted optional
Instructions
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper and set aside.
- In a mixing bowl, beat the egg whites or vegan meringue powder mixture, and sugar on medium speed until egg whites are still and mixture is fluffy (this will take several minutes of mixing).
- Turn off mixer, fold in the flour and coconut flakes. Drop dough onto the parchment paper. (Cookies should be approximately two tablespoons of dough).
- Bake at 325 degrees for approximately 20 minutes or until cookies are nicely browned. Remove from oven and allow to cool.
- Optional: Melt chocolate chips and spoon or drizzle on top of each cookie. Top with nuts if desired. Allow chocolate to set prior to eating.
Video
Notes
Substitutions:
- Eggless Meringue Powder: We use ½ cup vegan meringue powder and ½ cup water. May require mixing time of approximately 10-15 minutes on medium speed.
- Sugar Free Substitutes: Yes, to make the cookies stay around 70 calories per cookie, you'll want to use a sugar substitute. The original recipe calls for erythritol, but I can't tolerate that on the FODMAP diet, so I opted for Miss. Jones Smart Sugar.
- Flour: Gluten free flour can be substituted.
- Sweetened or Unsweetened Coconut Flakes? Either is fine. I prefer sweetened though.
- Cookies can be stored in an airtight container for several days.
- We have been able to freeze the cookies for up to one month in an airtight freezer container or Ziploc.
Recipe adapted from Healthbeet
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