Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWMy Coconut Macaroons Recipe Is Sweet And Chewy With Just 4 Ingredients
Okay, this is my third healthy dessert recipe in a row, but ’tis the season, right? 😉 And I just couldn’t wait to show you how I recently improved this one. I first made these coconut macaroons after many of you asked me for something nut-free, but if you’re a coconut fan, you’ll love these even if you aren’t. Here’s why:
- Crisp outside, soft and chewy inside – If you haven’t tried macaroons before, they taste like sweet clouds of coconut. The golden edges get lightly crisp, while the centers stay soft and chewy.
- Naturally gluten free – Macaroons are one of few types of cookies where you don’t need any kind of specialty flour to make them gluten free. These have no flour of any kind!
- Just 4 clean, simple ingredients – Plus salt, and an optional chocolate drizzle if you’re up for it. Unlike many coconut macaroon recipes that use condensed milk, mine has a lighter texture and more pure coconut flavor without it… and no refined sugar.
I first made this macaroon recipe when you guys were asking me for healthy Christmas recipes, but more recently I made them 3 more times to tweak the ratio of coconut, egg whites, and Besti. I love them even more now, and they’ll be just as wonderful for spring celebrations in a few months. Grab some shredded coconut and make them with me!
“Wow. Just wow! I can’t stop eating these! Light, delicious, and flavorful… tastes just like a Mounds bar. I am so excited about these and can’t wait to share them with my grandkids (if there are any left!).”
-Cindy
Ingredients & Substitutions
Here I explain the best ingredients for my coconut macaroon recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Shredded Coconut – I prefer unsweetened coconut here, so I can control the sweetness separately in the macaroon recipe. But the most important part is that your coconut flakes are on the finer side, otherwise the texture can be off and the macaroons can fall apart. I use and recommend these coconut flakes because they’re shredded fine and hold together well. If yours are more coarse, chop them using a rocking motion, like you’re mincing garlic.
- Egg Whites – I always separate fresh eggs for this because they whip better than carton whites. (Use the leftover yolks for homemade hollandaise, coconut cream pie, or sugar free eggnog next!) You can egg whites from a carton if that’s all you have, but I’d recommend adding a pinch of cream of tartar to help them whip better.
- Besti Monk Fruit Allulose Blend – This is my go-to sweetener because it keeps the macaroons soft and moist without adding sugar or any aftertaste. Other sweeteners can work, but many can be drying and don’t keep that chewy texture.
- Vanilla Extract – I usually use just vanilla, or you can add a dash of coconut extract if you really want to lean in to that coconut flavor.
- Sea Salt – To balance the sweetness.
- Optional Chocolate Drizzle – I just mix sugar-free dark chocolate chips (feel free to use your favorite kind) with melted coconut oil, which helps the chocolate set better. You can also skip this part.
How To Make Coconut Macaroons
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Whip the egg whites. Add the egg whites to a large bowl and beat with a hand mixer until stiff peaks form. When you tilt the bowl, they should barely move.
- Beat in Besti, vanilla and salt. I add these one at a time.
- Fold in the shredded coconut. Use a spatula to gently fold it in.
- Scoop the dough. Drop tall, rounded mounds of the mixture onto a lined baking sheet. No need to flatten them!
- Bake and cool. Pop them in the oven until they’re golden on the outside. Let the coconut macaroons cool completely to set.
- Optional chocolate drizzle: If you want to include this part, melt the chocolate chips with a bit of coconut oil, and stir until smooth. I usually drizzle the melted chocolate on top, but you can also just dunk the bottom of each macaroon into the chocolate. Chill until the chocolate hardens.
My Tips For The Right Texture
- Start with room temp egg whites. They whip up faster and hold more air. You can add a pinch of cream of tartar if they need extra stability.
- Beat the egg whites until they hold medium-stiff peaks. I use this hand mixer with the whisk attachment, although eaters can work, too. If you tilt the bowl, the whites should barely move and definitely not pour out. This step gives the macaroons structure, so they don’t spread or fall flat.
- Some readers had issues with the macaroons falling apart or said they needed more egg whites, so I tested this recipe again to confirm. Nope, 2 egg whites was still the perfect amount. Mine did not fall apart at all with those, and when I tried 3, they were too much like meringues.If yours crumble, you’re probably using coconut flakes that are too large.
- However, if you find that the mixture is super dry after folding in the coconut, you can add an extra egg white. To do this, whip it separately to stiff peaks along with a little more Besti, then fold into the main mixture.
- Some readers added coconut flour, but I tested this and don’t recommend it. The coconut macaroons turned out a lot more dry with it compared to without, even playing with the amounts. You can add a teaspoon or two if you really want to though.
- Gently fold in the coconut, don’t stir. Folding slowly keeps the mixture fluffy, so the macaroons hold their shape in the oven. Nobody wants flat macaroon cookies.
- For extra crunch and a nicer presentation, sprinkle a few extra coconut flakes on top before baking. The ones on top also get more golden brown than the rest.
- My baking time here is based on macaroons portioned using this cookie scoop. It makes nice, tall cookies and ensures they are all the same size. If the scoops come out a little lopsided, you can gently shape them with your hands, but be careful not to break down the whites.
- Wait until the macaroons recipe fully cools before moving them. If they stick to the parchment, just peel them off gently.
Coconut Macaroons (4 Ingredient Recipe)
My coconut macaroons recipe makes chewy, golden cookies with just 4 ingredients, plus optional chocolate drizzle. So easy to make!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 325 degrees F (163 degrees C). Line a baking sheet with parchment paper.
-
Place the egg whites in a large bowl. Using a hand mixer with a whisk attachment, beat until stiff peaks form. If you tilt the bowl, they should barely move and should not pour out.
-
Gradually add Besti, 1-2 tablespoons (14 grams) at a time, while beating constantly. Beat in the vanilla extract and sea salt.
-
Gently fold in the coconut flakes with a rubber spatula, being careful not to break down the whites.
-
Use a medium cookie scoop to drop the batter onto the lined pan. Keep the mounds tall and rounded, do not flatten.
-
Bake coconut macaroons for 13-18 minutes, until golden brown. Cool completely before handling.
-
For the optional chocolate drizzle: In the microwave or a double boiler on the stove, melt the chocolate chips and coconut oil, stirring until smooth. Drizzle the chocolate on top of the macaroons. Refrigerate for 20-30 minutes, until the chocolate is set.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 macaroon cookie
- Tips: Check out my recipe tips above to help you get the perfect texture in your coconut macaroons.
- Storage: These keep fine in an airtight container on the counter for 2-3 days, as long as your kitchen isn’t too warm or humid. If it is, or you want them to last longer, pop them in the fridge for up to a week. They do get softer over time, but are still delicious!
- Freeze: Freeze on a lined tray first. Once solid, transfer to a zip lock bag and keep in the freezer for up to 3-6 months. I prefer to freeze them without the chocolate, so that I can pop them back in the oven to crisp up again after thawing.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Coconut Macaroons
More Holiday Cookie Recipes
If you’re making this coconut macaroons recipe for the holidays, here are a few more festive cookies to make with them:
109 Comments
Sue
1Wowza, Maya – I’ve made many of your recipes, but this one is by far the best! Eas(ier) than pie and I can see myself making many different versions… Almond, lemon poppy seed, chocolate cocoa, etc. Thank you! ❤️
Catherine
1Heavenly! I was wishing for coconut macaroons recently. These are so easy and quick! Mine turned out perfectly. Thank you for another delicious recipe. This one takes me to coconut heaven!
If you are wondering whether to subscribe to site and drop the ads, YES, totally worth the price. Lots of extra content, recipes, tips, hints, and helps included. I’m so glad I joined!
Wholesome Yum M
0Thank you, Catherine! I’m so thrilled you are loving Wholesome Yum Plus!
Beth
0After reading many of the reviews, I was hoping that mine would not turn out crumbly. I only use erythritol around here, so I was also concerned about the outcome because of what you said. I used Lily‘s chocolate chips in the macaroons instead of drizzling on top. And I used half a teaspoon each of the almond and vanilla extracts. They are really terrific. Definitely a keeper, thx
Sheila
0I made this with chocolate chips. Excellent. However a bit too flaky. Made a second batch with 1/4 cup coconut flour and 1 more egg white. Much better.
Sheila
0Made this recipe. Taste is excellent. However texture a problem. Macaroons crumble in your hand. Suggest adding almond or coconut flower. Maybe that would hold them together better.
Dennis
0Can you add one more egg white to help them stay together better when only using Allulose as sweetener? You may not have tried it with Allulose only, but a guess will suffice.
Wholesome Yum D
0Hi Dennis, I have never tried that so I can’t say if it would work or not.
Linda McClain
0Your recipe looked so delicious I tried it for Keto Christmas treats. I doubled the recipe, weighed every ingredient and my egg whites were well peaked. I didn’t have enough psyllium so used 20 g psyllium and made up the rest with Finley ground flax meal as others suggested in the comments. I could tell right away the mix was too dry so I whipped 2 more whites and incorporated that into the mix. Still very loose, so I believe the desiccated coconut was too different and drier than shredded coconut would have been. So I whipped up my last 2 egg whites, added Lilly’s chips, chopped pecans and heavy cream until everything was incorporated well. Baked on a parchment lined jelly roll pan shaped as a big rectangle about 35 minutes, then left in oven with door ajar as the oven cooled. Then overnight in oven with the light on. Delicious coconut bars..still delicate consistency, but I like the stretchy effect of the meringue and am glad to have tasty treats, even if not my plan A or a perfect plan B. Maya, I’ll definitely try your recipe again with all the proper ingredients! Still, a 5-star because the flavors were great, just a lack of proper ingredients. Thank you for your fully vetted recipes and for sharing your keto creations. Merry Christmas
Ella
0Following the recipe exactly, my macaroons did not want to stick together. They kept crumbling apart. Why?
Wholesome Yum D
0Hi Ella, It may be breaking down the whites too much so they are not working to keep the macaroons stuck together.
Kim
0Delicious, just made these, and you must use Allulose! Tried with powdered erythritol and they came out dry.
CP
0These are easy and delicious!
Sav
0Your website has become my go-to for alternative sugar (monkfruit etc) desserts but this is the first recipe I had trouble with. Please help! My egg whites were stiff but once I put in all the coconut flakes, it wasn’t quite a batter. More like a gravel, reminded me of streusel. As a result, after baking they crumbled to the touch 🙁 not the gooey soft center I was expecting. I have reread the recipe 3 times, what am I doing wrong? The only difference I see is that I used Lakanto Monkfruit Baking sweetener (I am in the US and can’t find Besti locally). Thanks!
Wholesome Yum M
0Hi Sav, The issue is likely with the sweetener itself. The brand you used has erythritol, which will create a different texture and result in your cookies. Allulose will help to keep them softer like what you were expecting. By the way, you can purchase Besti online here!
Barb Withers
0Great recipe for yummy macaroons! Super quick and easy to make!
Roberta
0I’ve never seen recipes for making macaroons using condensed milk, that’s new info for me, where I live they’re simply made with egg whites, shredded coconut, and sugar (or sweetener of choice if sugar-free), and before reading your post about the difference between macaroons and macarons I had always read disputes about the origin of this kind of cookies, with some debates but generally considering the macaroons being French, while the macaron not always, for instance, I found them as Spanish, then Italian… I guess it may be connected to the fact that these countries have all their locally grown almonds to celebrate 😉 But in the end… they deserve to be enjoyed and aren’t that intimidating to make, especially with the tips you offer us: thank you! The only point I permit to disagree here, though, is about freezing the macaroons, I found they do not keep the same fragrance in texture and taste after having been frozen and above all reheating them is not convenient if you have to cover them with chocolate once cooled after baking: putting them in the oven could work only if they’re plain, a bit as just said I didn’t like the final result when I tried, I find more way better to make them eat fresh or withing few days (and generally my family is always happy to help to avoid them to spoil 🙂 )
Jean M Manzoor
0These are so delicious! I made my first batch just as the recipe calls for with the drizzle of chocolate and my whole family loved them, including the kids. I used my stand mixer instead of a hand mixer and they came out great. For my second batch I folded in some sugar free chocolate chips and skipped the chocolate drizzle and they were amazing. They tasted just like an Almond Joy candy bar. Will definitely be making these often.
DeAnna
0I followed the recipe to the letter except I used whole Earth Allulose baking sweetener blend cuz I didn’t have mongfruit sweetener. My macaroons turned out fluffy and chewy with no crunch. Could this be because of the sweetener?
Wholesome Yum M
0Hi DeAnna, These macaroons don’t have a crunch to them. If you are looking for that specific texture, then you will want to switch to powdered erythritol and then let them sit out at room temperature for a couple of hours after baking so they can crisp up.
Rhonda
0Yummy!! I found these easy to make and they were a hit in the house! Will be making them again. Thank you
Angie
0Not a good recipe. Did everything correct, egg whites were stiff, it all crumbled would not hold together in a mound.. Wasted all the ingredients
Wholesome Yum M
0Hi Angie, I’m sorry this recipe didn’t turn out as expected. This recipe can be difficult if you live in areas of high humidity.
HJ
0I don’t use any type of sugar in the recipe?
Wholesome Yum M
0Hi HJ, This recipe calls for Allulose, which is a keto friendly sweetener. You can learn more about the sweeteners used on this website here: Sugar-Free Keto Sweetener Guide.
Jerilyn
0These are a keto LIFE SAVER! So delicious you can’t even tell they’re keto!
After reading the comments I just decided to start off with 3 egg whites to be 100% sure that they wouldn’t end up dry (worst case it would make more cookies). I also used a granulated erythritol/monk fruit blend sugar and only used 1/3 cup which gave it the perfect amount of sweetness. Didn’t end up needing any extra coconut and it made 15 macaroons for me, I just scooped it with a tablespoon which made my life much harder than it needed to be, will invest in a cookie scoop soon. Can’t say enough good things about these they’re incredible, I’m very impressed!
Sarahlynn
0I followed the recipe (no substitutions), and my cookies were crumbly and fell apart. Thoughts?
Wholesome Yum M
0Hi Sarahlynn, Did you fully incorporate the coconut into the egg white mixture? You’ll want to gently fold, so as not to break down your egg whites, but fully coat the dried coconut.
Kris
0Don’t use an immersion blender.
I tried and I think it broke down the egg properties. I didn’t have extra eggs so pressed on. I added cream of tartar (started with 1/4 tsp & ended up with copious amounts) and was eventually able to get stiff peaks, but the batter is acidic/lemon flavor. I’m cooking them now, as I like lemon and think it might taste alright with chocolate drizzle! I just wanted to save someone else from using immersion blender!!
pj
0Made these twice. Turned out perfect exactly as recipe directed.
Sonya
0Hi!
Thank you for the recipe it worked out great….the second time. XD
The first time I had a little yolk problem and even though I got as much out, the little fat kept it from stiffening, sad face. I double that recipe too so I ended up wasting a bit of my ingredients but alas, hope was not lost!
My second batch I used three egg whites, peaked so nicely, and whilst whisking I added swerve 1 tsp at a time and used about 6 tsp all together. No salt because I honestly forgot, and then the tsp of vanilla. The folding in of the flakes went super smoothly and then used a teaspoon to scoop them out. I made a total of 25 with this wonderful recipe.
My husband loves coconut and I am on keto which is a win win. Now I can beat the sweet tooth cravings without breaking my ketosis!
Someone mentioned that added some type of flour would help with the density and I agree however, I still loved this recipe for what it is and will make it again and add the chocolate drizzle!
Many thanks!!
Leila
0The post says to use the whisk attachment, but the photo of how the whites should look shows you’re using the beaters.
Wholesome Yum M
0Hi Leila, Beat the egg whites into medium stiff peaks. This can be achieved with the beaters pictured or a whisk attachment, whichever you have available is fine.
Anna G
0Very tasty, but mine were way, way too dry and each one completely disintegrated. I might try this again but this time using only one cup of coconut instead of two.
Wholesome Yum M
0Hi Anna, I’m sorry these didn’t turn out as planned! They may need additional time to set if you live in a humid area.
JustMe
0Has anyone tried making these with allulose as the sweetener?
Maya | Wholesome Yum
0Yes! In fact, I updated the recipe in December 2019 to use my Besti monk fruit allulose blend because I found it to create the best texture. Hope you’ll give it a try!
Divya
0Taste good but needs a bit of coconut flour for texture as too light and a bit of density will be good to make them a bit softer/chewy. I used erithritol and 1/4 cup will be enough for this recipe.
Sharon Smith
0This recipe is so easy to follow. Can’t wait to try it.
Karen Zalenski
0Can you use sweetened coconut?
Wholesome Yum
0Hi Karen, that should work but you may want to cut down the sweetener. It will also change the net carb count.
Lori
0These are amazing!
Nichole
0Can Swerve be used for the sugar? We live pretty rural and this is what I have on hand. Thanks!
Angela
0I didn’t see the sweetener you used in this recipe in your conversion chart. I also would like to use swerve.
Wholesome Yum
0Hi Angela, Swerve is included in both the chart and calculator on that page. You can type in Swerve on the calculator next to the measurement you need to convert.
Wholesome Yum
0That will work, Nichole! Check my sweetener conversion chart to get an accurate measurement.
Dragana
02 cups of shredded coconut is 126 g, not 186 g as your converter says! Of course, I didn’t check before trying to make these macaroons and now I have a ton of … nothing … This recipe is a huge disappointment!!
Wholesome Yum M
0Hi Dragana, I am sorry this recipe didn’t work out for you. The shredded coconut is correct with 2 cups = 186 grams. Did you use shredded coconut? There are many varieties available to purchase from shredded to dedicated to flaked coconut. Each of these would vary in measurements and weight.
Alicia
0Easy recipe to follow, they came out tasting good but it was too dry, what should I add to make it a little moist?
Wholesome Yum
0Hi Alicia, you might have success with an additional egg white or a small amount of coconut cream, but I haven’t tried these myself. Let me know if you give it a go!
Emily
0I’m so bummed. I didn’t know the whites should be stiff peaks before adding the sweetener (should they?), even though that is the order you stated. I thought that once they were stiff peaks I should stop beating, so I added the sugar toward the beginning. My eggs never peaked. I didn’t have any sweetener left, so I couldn’t make them. I wish you had kind of explained the sugar adding thing. I since read that adding the salt first can also be helpful.
Wholesome Yum
0Hi Emily, I’m so sorry to hear they didn’t work out for you. The recipe card states to whisk the whites until the stiff peaks form before adding the sweetener. I’ll also add a recipe video soon to make this more clear. I hope you give them another try!
Silvia
0Beat the egg whites to perfection and folded all the dry ingredients carefully, HOWEVER! could not make the balls as everything was still too dry and so they were just little dry heaps on the sheet, falling apart.
What to add keep it all together?
But the taste is yummie!
Wholesome Yum M
0Hi Silvia, Did you add the optional coconut oil? If you recipe is dry (which is possible if using extra fine shredded coconut) then you can add the coconut oil, or even an extra egg white if need be.
Jolene Eggers
0The flavor was delicious, thank you for sharing! I didn’t use the coconut oil because I didn’t have any but what makes it a good addition to the recipe?
Maya | Wholesome Yum
0Hi Jolene, The coconut oil is for the optional chocolate drizzle.
Molly
0When do you add in the coconut oil?
Maya | Wholesome Yum
0Hi Molly, The coconut oil is for the optional chocolate drizzle – see step 7.
Rob Graddage
0Am I missing something? Want to try this but there aren’t any quantities, just a list of ingredients?
Maya | Wholesome Yum
0Hi Rob, Turn off Reading Mode and you’ll see the quantities.
Diane
0These were so good, I ate three right away with my afternoon coffee.
Baked for 15 minutes until golden. Light and fluffy…egg whites were perfect. Chocolate drip really made these pop!
Thank you.
Leif Hovda
0Leave out the parchment paper or your cookies will be a waste of time!
My cookies kept their shape, but would not come off of the parchment paper.
Had to throw them out! I’m not serving baked paper to my guests!
Use a non stick cookie sheet! After cooling they’ll come right off the cookie sheet.
Maya | Wholesome Yum
0Hi Leif, Parchment paper is designed for the oven and shouldn’t stick. Did you by chance use wax paper instead? This can stick and is not designed for the oven.
Kristin
0Easy to make. Baked about 15 minutes. Taste is good but very dry. I used Erythritol as the sweetener and did not put any chocolate on them.
So
0My batter came dry and crumbly. when folding in the coconut into the egg whites, the mix was still dry
I had to make about 6 egg whites stiff to finish off the coconut and bake them. the resulted macaroons have good flavor but are very fragile. What happened? I live in El Paso Texas. does altitude affect it?
Wholesome Yum M
0Hi So, Both Altitude and Humidity will affect the outcome of this recipe. I would leave them the (off) oven overnight to let them set up if need be.
Cindy Rhoads
0Wow. Just wow! I. Can’t. Stop. Eating. These! Light, delicious and flavorful…tastes just like a Mounds bar. I am so excited about these and can’t wait to share them with my grandkids (if there are any left?). I used Splenda Naturals sweetener and had an 85% dark chocolate bar that I thinned with a little coconut oil and vanilla to drizzle. Thanks for an awesome recipe!
Debbie
0Mine were super dry and after a couple on the baking sheet, I had mostly loose coconut in bowl. Added two more beaten egg whites and another cup of coconut. Then realized ….my coconut was very dry. First batch came out but second batch here we go again. So I added coconut cream to keep them together. Seemed to be the fix.
Karen
0So frustrating more unobtainable ingredients. the sweetener. I have one from Peru that replaces sugar measure for measure. will that work? it isn’t a sweet as sugar which suits me but is it used to help bind the egg whites. if so can I use cream of tartar and add sweetener to taste – like a few drops of stevia? Next low carb chocolate of any kind????? ‘afraid not. How can I use pure chocolate in this recipe? since it is just for melting and drizzling? will I need to add butter or coconut oi & sweetener? ideas on proportions?
I do love macaroons
Maya | Wholesome Yum
0Hi Karen, I always include links to the ingredients so that you can obtain them. Many of them ship worldwide. I don’t recommend a concentrated sweetener like liquid stevia, but you should be able to use the granulated sweetener you have if you need to. You can also use any chocolate, and you do still need the coconut oil and sweetener.
Joanne Oliver
0Hi, I have fresh shredded coconut, do you think that would work? or should I dry/toast it in the oven first?
Thanks, recipe looks great!
Maya | Wholesome Yum
0Hi Joanne, I haven’t tried it with fresh, but would assume it’s best to dry it first.
Joanne Oliver
0I did toast it in a dry pan first and it came out great. thanks
Erica
0Hi! I just made the macaroons. They taste AMAZING but they didn’t hold together very well. Too dry. Do you think another egg white would solve that? Or a little heavy cream or something?
Wholesome Yum
0Hi Erica, you might have success with an additional egg white or a small amount of coconut cream, but I haven’t experimented with these myself. Let me know if you try it!
Erica
0I DID actually try that and they were perfect! I think my “large” eggs weren’t as large as they needed to be.
Julie
0Hi,
First try was way too dry to cookie scoop. I added coconut oil to help the situation but they still didn’t hold together. I wonder if either humidity or that I use organic stevia could have anything to do with it. In the end I pressed into a tin and added a drop of sugar free mulberry jam and cut it up when cooked. The kids love it so I will try again. Is there a weight for the egg white? I’m using backyard eggs of random sizes. I added more at the end but it didn’t help. Would love some tips.
Wholesome Yum M
0Hi Julie, I do not have a gram weight for the egg whites, but if you are using backyard chickens, it’s very possible that your eggs were smaller than mine. I use large eggs in my recipes. Depending on the breed of your chickens you can get a range of egg sizes. Which would mean you may need an extra egg white or two for the recipe to work. As for your sweetener choice, what kind of stevia are you using? Liquid, concentrated powder, or baking stevia? The only option that would work in this recipe is baking stevia, as this recipe needs the bulk from the sweetener to work. I hope this helps!
Katrina
0I have powdered swerve and granulated swerve. Which one do you think would be most suited to this recipe? Can’t wait to try them!
Maya | Wholesome Yum
0Hi Katrina, I haven’t tried it with Swerve, but granulated would be the closest.
Monica
0These look delicious! Have you tried them with any egg substitutes? I would love to make these vegan.
Maya | Wholesome Yum
0Thank you, Monica! I haven’t tried that. Let me know how it goes if you do!
Netta G.
0Thes came out amazing. I can’t wait until the cool. I didn’t fold the ingredients properly so my egg whites collapsed. I beat 2 more egg whites and fielded the mixture into the whites and that fixed it I will definitely be making these again!!
Pooja
0Hi
Can I use swerve instead of the sweetener you have mentioned? Or erythritol?
Maya | Wholesome Yum
0Hi Pooja, Yes, you can use other sweeteners if you want to. I really like this blend, though!