Lo Carb Thin Mint Macaroon

  • 2 cups desiccated unsweetened coconut
  • ½ cup unsweetened almond milk
  • 1½ tsp peppermint extract
  • ½ cup granulated sweetener
  • 3 egg whites
  • ¼ tsp xanthan gum
  • 1 oz 90% or greater cacao dark chocolate


  1. Combine the coconut, almond milk, peppermint extract, and sweetener in a medium bowl and stir well.
  2. In a separate large bowl whisk the egg whites and xanthan gum together until soft peaks form.
  3. Fold the egg mixture into the coconut mixture until fully combined.
  4. Drop the dough mixture by scoop or tablespoon into 24 mounds onto a parchment-lined cookie sheet. Flatten into disks with your hand or a flat spatula.
  5. Bake in a preheated 325 degree (F) oven for 16 minutes or until slightly firm.
  6. Remove and cool.
  7. Place the chocolate in a ziplock bag and melt in the microwave for 30 seconds at a time until just liquid.
  8. Snip a tiny corner off of the bag and squeeze the chocolate out onto the cookies in a circular (or any) pattern. Cool and serve.

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