This recipe is a bit more work than I’d like but the results are amazing and well worth the extra work.


  • 1 cup almond flour
  • 2 cups shredded coconut
  • ½ tsp Stevia
  • 3 Tbsp vanilla extract
  • 4 Tbsp coconut oil
  • 12 egg whites (1 carton of egg whites)
  • ¾ cup Chocolate Chips (Optional)



  1. In a bowl, mix almond flour, coconut and stevia until well blended.
  2. Melt coconut oil and add vanilla extract
  3. Chill bowl in freezer for whipping egg whites
  4. Add melted coconut oil/vanilla to flour mix and blend really well
  5. Put egg whites in chilled bowl and whisk until stiff, (very foamy holding stiff peaks) I use an electric mixer.
  6. Gently incorporate the egg whites into the flour mix, trying to not overmix and preserve some of the volume from the egg whites.
  7. Spoon the mixture into mini-muffin cups – filling about ¾ full
  8. Top with 3 or 4 chocolate chips
  9. Bake at 400 for 8 minutes or until macaroons start to brown on top
  10. Remove from oven and let cool.