Low Carb Keto Coconut Macaroons
There are those who will tell you that making a cookie out of mozzarella cheese is a bad idea. But they are fools. Do not listen to them.
Mozzarella cheese cookies are delightful!
And goodness knows, low carb baking can be dispiriting. You want to bake like everybody else, but your flour options are limited to almond or coconut, and both are dry, dry, dry. They don't have the gluten that regular flour has, so you don't get the chewiness that you want in a cookie. The chewiness that white bread has so effortlessly. Lucky.
So to make a chewy low carb cookie, you need to think outside the box.
Here's where the mozzarella cheese comes in. You can use it to make a lovely, chewy dough. And don't worry, you won't taste the cheese, only the buttery coconut flavor.
I got the idea to use mozzarella dough from Carolyn at All Day I Dream About Food. She makes both sweet and savory versions of this dough, and I really enjoyed the recipe for Cinnamon Twists that she makes with it.
I thought that mozzarella dough would make a great chewy coconut macaroon, and I was right, by gum.
They're super easy to make. First melt mozzarella and butter together over low heat. Once it's nice and melty, add in an egg and some vanilla. Then mix in nut flour, sweetener, baking powder and flaked coconut. And badda bing, badda boom, you've got your dough. Scoop it into inch-sized balls and bake for 14-16 minutes.
These macaroons are so convincing, that no one will suspect they are eating low carb cookies made from mozzarella cheese.
Low Carb Coconut Macaroons
- 1 1/2 cup shredded part-skim mozzarella cheese
- 5 tablespoons butter
- 1 large egg, beaten
- 1/4 teaspoon vanilla extract
- 3/4 cup unsweetened flaked coconut
- 3/4 cup Bob's Red Mill Paleo Flour
- 1/2 cup+ 2 tablespoons Powdered Swerve or equivalent powdered sweetener
- 1 teaspoon baking powder
1. Preheat oven to 350 degrees F and cover 2 cookie sheets with parchment paper.
2. Mix together dry ingredients.
3. Melt mozzarella cheese and butter over low heat until mixed well. Keep on low heat as you stir in the rest of the ingredients.
4. Stir in the egg and then the vanilla extract.
5. Stir in the dry ingredients until well mixed.
6. Let cool for a few minutes, and then use a 1 inch scoop and roll into balls.
7. Bake for 14-16 minutes until lightly browned.
PREP TIME: 10 MIN COOK TIME: 16 MIN
NUTRITIONAL INFO: Makes 18 cookies Serving Size: 3 cookies Calories 281 Total Fat 30g Net Carbs 8g Protein 12g