Tropical Macaroons

Macaroons with a twist!

  • Servings: 24
  • Cooktime: 2 hrs 7 mins, Prep Time: 30 mins
  • Main Ingredient: Coconut


  • 1/4 cup blanched, peeled and sliced almonds
  • 2 egg whites
  • 1/2 tsp. pure vanilla extract
  • 1/4 cup Sugar Twin® Stevia Granulated White Sweetener
  • 2 Tbsp. confectioners' sugar
  • 2 Tbsp. granulated sugar
  • 2 tsp. white vinegar
  • 1/3 cup unsweetened shredded coconut
  • 2 Tbsp. blanched almond meal


Preheat oven to 350 degrees Fahrenheit. Place the sliced almonds on top of a cookie or bake sheet for 6-7 minutes or until lightly browned on to. Lower oven temp to 300 degrees Fahrenheit. Beat the egg whites, combine the vanilla and vinegar with the beater on the "high" setting until the texture is foamy. Next, combine SugarTwin® with both sugars and slowly add SugarTwin® mixture, adding about 1 tbsp every 10-20 seconds, while beating ingredients together until the mix seems homogenized. Add in the coconut and almond meal. Next, use parchment or wax paper to line the cookie sheets. Please teaspoon falls of meringue batter on to the paper lined cookie sheets. Garnish with toasted almond slices and bake in the oven at 300°F for 15 minutes, before reducing the oven to 200°F for and continuing to bake for 1 hour 45 minutes. Remove from oven and allow to cool for 2-5 minutes on the baking sheet. Enjoy!