line a cookie baking sheet with parchment paper. do not use wax paper.
place shredded coconut into mixing bowl with xylitol sweetener and mix for 1 minute
add egg white, vanilla, salt, lemon juice and lemon zest. mix for 2 minutes
in a food processor, place raspberries and process until fruit is in very small pieces
Combine the processed fruit to the mixing bowl and stir until well blended
using a tablespoon, scoop the dough and place onto the parchment lined baking sheets
bake until the top of the macaroons are golden, about 28-32 minutes
allow the macaroons to cool completely before adding melted chocolate
In a microwave safe bowl, place chocolate chips
microwave until chips are melted, stirring occasionally. this usually takes about 3 minutes.
to make the chocolate thinner you can add the optional coconut oil. adding the oil makes the melted chocolate easier to drizzle or dip.
over parchment paper, drizzle the melted chocolate over the macaroon with a spoon or use a zip lock bag with a small hole on one corner
or dip the macaroon bottom into the melted chocolate
place the chocolate covered macaroons in the refrigerator until chocolate is set
4g Net Carbs, 6g total carbs, 1g protein, 5g fat, 60 calories for each blueberry macaroon
The nutrition below is for the raspberry macaroons. Each raspberry macaroon has 3g net carbs
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