Description
Deliciously chewy and naturally sweetened vanilla coconut macaroons made with unsweetened shredded coconut, vanilla protein powder, and a cane sugar blend sweetener. These macaroons offer a perfect balance of flavors and textures, baked to golden perfection and ideal as a guilt-free treat or snack.
Ingredients
Scale
Dry Ingredients
- 3 cups Unsweetened Shredded Coconut
- 1/4 cup Vanilla Protein Powder
- 1/4 cup Truvia® Cane Sugar Blend Mix of Stevia Sweetener and Cane Sugar
- 1/4 teaspoon Kosher Salt
Wet Ingredients
- 3 Large Egg Whites
- 1/2 teaspoon Pure Vanilla Extract
Instructions
- Preheat Oven: Preheat your oven to 325 degrees F (170 degrees C). Line a baking sheet with parchment paper and set it aside for easy cleanup and non-stick baking.
- Mix Dry Ingredients: In a medium bowl, combine the unsweetened shredded coconut, vanilla protein powder, and Truvia® cane sugar blend. Stir well to evenly distribute the ingredients.
- Beat Egg Whites: In a separate large bowl, beat the egg whites along with kosher salt until stiff peaks form, which typically takes about 3-5 minutes. This step is crucial for giving the macaroons their light, airy texture.
- Fold Ingredients Together: Gently fold the vanilla extract and the coconut mixture into the beaten egg whites. Be careful to not deflate the egg whites to maintain the fluffiness in the batter.
- Portion Mounds: Using a spoon or cookie scoop, portion the mixture into 1-2 tablespoon mounds. Place each mound about 1 to 2 inches apart on the prepared baking sheet to ensure even cooking and spreading.
- Bake: Bake in the preheated oven for 15-17 minutes or until the edges turn golden brown. This baking time ensures the macaroons are perfectly cooked without being dry.
- Cool and Serve: Remove the macaroons from the oven and let them cool completely on a wire rack. Enjoy them fresh or store for later snacking.
Notes
- Use egg whites at room temperature for better volume when beaten.
- Make sure to fold gently to keep the mixture light and fluffy.
- You can substitute vanilla protein powder with almond flour if preferred, but texture may vary.
- Store macaroons in an airtight container at room temperature for up to 3 days.
- For a crispier bottom, place the baking sheet on the lower oven rack.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vanilla coconut macaroons, healthy macaroons, protein powder cookies, low sugar cookie, gluten free macaroons
