Okay I didn’t actually use chocolate chips. I used Unsweetened Carob Drops. On Saturday, I went to a bulk store and bought the carob drops and some Amish cheese. I tasted the carob drops and they were not sweet at all like the sugar free chocolate chips that I have used in the past. Because of that I added extra splenda.
Chocolate Chip Macaroons
- 2 cups unsweetened coconut
- 2/3 cup splenda
- 2 egg whites
- a pinch of salt
- 1/2 teaspoon vanilla extract
- 4 Tablespoons of Coconut Flour
- 4 Tablespoons Virgin Coconut Oil, melted
- 2/3 cup Unsweetened Carob Drops
Using my kitchenaid mixer I whisked the egg whites, sugar and vanilla until frothy. Using a spatula mix in the remaining ingredients. Using your hands form into macaroon shapes and place on greased baking sheet. Bake at 325 degree for 20-25 minutes. Keep in refrigerator in a sealed container.