Sugar-Free Mint Chocolate Chip Macaroons
I recently discovered how to adapt the 4-ingredient mint chocolate chip macaroon recipe to be sugar-free for the diabetics in my family. Here’s the recipe. Enjoy!
Macaroon Ingredients
1 bag shredded unsweetened coconut (flakes would probably work, too)
7-10 oz sugar-free sweetened condensed milk (recipe below)
1 bag Hershey’s sugar-free chocolate chips (1/4 reserved for drizzling on top after baking)
1/4-1/2 tsp peppermint extract
Sugar-Free Sweetened Condensed Milk Ingredients & Recipe
I couldn’t find sugar-free sweetened condensed milk, so I made my own! Here’s what you’ll need:
4 TBSP butter (or margarine)
2 cups of heavy whipping cream (or whole milk/substitute)
1/2-3/4 cup granulated sweetener (I used Monk Fruit sweetener)
1 tsp vanilla extract
Directions:
Put butter into a pot on the stove and melt.
Add remaining ingredients to the pot. Stir.
Bring to a boil. Mixture may get frothy and fill up the pot. Turn down the heat when this happens and simmer for 30 minutes. Make sure it is simmering (you should see small bubbles but no foam). Mixture should get thicker and all ingredients should be fully incorporated. Stir occasionally during this process.
Cool completely before using. You can put the warm mixture in the refrigerator to cool down, just be sure to put a trivet under the pot if it’s still hot.
Recipe for Sugar-Free Mint Chocolate Chip Macaroons
Preheat over to 325 degrees F.
Line 2 pans with parchment paper.
Combine all ingredients into a bowl and mix until fully incorporated.
Use a cookie dough scooper to scoop piles of the mixture onto parchment paper-lined pans.
Use your fingers to lightly push down on each pile and flatten slightly.
Bake for 7-10 minutes (9 minutes worked great for me) until the edges are lightly golden brown.
Cool on pan. Do NOT skip this step! The cookies need to finish setting up while on the pan before moving them to a cooling rack to cool completely. Note, cookies will likely be very “greasy.” This is from the sugar-free chocolate chips, which are full of oil. Once cool, press lightly with paper towels to absorb some of the oil.
Once completely cooled, melt the rest of your bag of chocolate chips and drizzle over each macaroon.
Enjoy!
