This recipe for low-carb Thin Mint Macaroon Cookies is a keto-friendly take on a classic treat. They are a great treat that you can enjoy without feeling bad about it because they have coconut, cocoa, and peppermint in them.
Ingredients: 2 cups shredded unsweetened coconut. 1/4 cup coconut oil, melted. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered erythritol or preferred keto sweetener. 1/2 tsp peppermint extract. 1/4 tsp vanilla extract. Pinch of salt. 2 oz sugar-free dark chocolate, chopped for coating.
Instructions: Prepare the oven by heating it up to 325F 165C. Shredded coconut, melted coconut oil, cocoa powder, powdered erythritol, peppermint extract, vanilla extract, and a pinch of salt should all be put in a bowl. Mix well until everything is well mixed. Scoop out the mixture with a tablespoon and roll it into small balls. Put them on a baking sheet that has parchment paper on it. Using your fingers, press down on each ball a little to make a cookie shape. After the oven is hot, bake for 12 to 15 minutes, or until the edges are starting to turn golden. Take the cookies out of the oven and leave them on the baking sheet for 5 minutes to cool down. At the same time, melt the sugar-free dark chocolate in a bowl that can go in the microwave for 30 seconds at a time, stirring each time until the chocolate is smooth. After the cookies have cooled, dip each one halfway into the melted chocolate. Put the cookies back on the baking paper. The cookies should be chilled for about 15 to 20 minutes, or until the chocolate coating is set. Place the baking sheet in the fridge. Take the low-carb Thin Mint Macaroon Cookies out of the fridge when they are set and enjoy them!
Prep Time: 15 minutes
Cook Time: 15 minutes
P?átelé - Irena Sarplaninac
