Chocolate-Dipped Sour Cream Macaroons with Toasted Coconut
Low-carb, sugar-free, THM:S, Gluten/peanut free
Serves: 24-30 small cookies
  • 1 cup unsweetened, finely-shredded, low-fat coconut (see a link below to the kind I use; if you don't have the finely-shredded variety, you could try making these with regular unsweetened coconut flakes but the cookies might be more crumbly)
  • ⅓ cup oat fiber (gluten free if necessary)
  • Scant ¼ tsp. salt
  • ⅛ tsp. THM Pure Stevia Extract Powder
  • ¼ tsp. baking powder
  • 4 fresh egg whites, chilled
  • ½ tsp. cream of tartar
  • 1 tsp. imitation vanilla flavoring
  • ½ tsp. almond flavoring
  • ½ cup unsweetened almond milk
  • ½ cup sour cream
  • -
  • Skinny Chocolate (recipe in the book Trim Healthy Mama) for dipping (see note below)
  1. First, spread the coconut out on a baking sheet and broil for a few minutes until toasted. Let cool a bit before whisking together all the dry ingredients together in a mixing bowl.
  2. Beat the egg whites and ½ tsp. cream of tartar in a chilled bowl using an electric hand mixer. Beat until stiff peaks form.
  3. Add the extracts, almond milk, and sour cream to the dry ingredients and mix thoroughly. Add the egg whites and mix just until combined.
  4. Immediately scoop the cookies out using a tablespoon cookie scoop onto a parchment-lined baking sheet. Try to fit all the cookies onto one sheet so you can bake them immediately (the dough gets runnier as it sets). Bake at 350 degrees F for 14-15 minutes or until the tops are dry but the insides are not dried out. Let the cookies set up on the pan for a few minutes after taking them out of the oven (so they can firm up), then transfer them to a wire rack to cool.
  5. Once the cookies are cool, put them in the freezer. Once they are frozen, dip them or drizzle them as desired with Skinny Chocolate or another low-carb chocolate coating of your choice (being frozen helps the coating set up quicker).
  6. We usually store these cookies in the freezer to keep the chocolate coating hard (also because our fridge is so full). When we want to eat them we either let them set out a bit or defrost them in the microwave for about ten seconds. You could probably store these in the refrigerator as well so they aren't so hard, but if you're using Skinny Chocolate it may get a bit messy.
Recipe by Briana Thomas at