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Low Carb Thin Mint Macaroon Cookies – Gluten Free

  • Author: Mellissa Sevigny
  • Yield: 24 cookies 1x


These delicious low carb macaroon cookies have a strong mint flavor that’s perfectly complemented by the dark chocolate! Tastes just like your favorite thin mint candies – but without the carbs! Gluten & dairy free!


  • 2 cups desiccated unsweetened coconut (IBIH recommends)
  • 1/2 cup unsweetened almond milk
  • 1 1/2 tsp peppermint extract
  • 1/2 cup granulated sweetener (IBIH recommends)
  • 3 egg whites
  • 1/4 tsp xanthan gum
  • 1 oz 90% or greater cacao dark chocolate (IBIH recommends)


  1. Combine the coconut, almond milk, peppermint extract, and sweetener in a medium bowl and stir well.
  2. In a separate large bowl whisk the egg whites and xanthan gum together until soft peaks form.
  3. Fold the egg mixture into the coconut mixture until fully combined.
  4. Drop the dough mixture by scoop or tablespoon into 24 mounds onto a parchment-lined cookie sheet. Flatten into disks with your hand or a flat spatula.
  5. Bake in a preheated 325 degree (F) oven for 16 minutes or until slightly firm.
  6. Remove and cool.
  7. Place the chocolate in a ziplock bag and melt in the microwave for 30 seconds at a time until just liquid.
  8. Snip a tiny corner off of the bag and squeeze the chocolate out onto the cookies in a circular (or any) pattern. Cool and serve.


Approx nutrition info per cookie: 56 calories, 5g fat, less than 1g net carbs, 1g protein

  • Category: Low Carb Cookie Recipe
  • Cuisine: American

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