Ingredients:
- 2 ½ cups unsweetened shredded coconut
- 2 large egg whites
- ¼ cup erythritol or your preferred keto-friendly sweetener (adjust to taste)
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: 1-2 tbsp almond flour (to help with consistency, if desired)
Instructions:
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.
- Prepare the Egg Whites: In a large mixing bowl, whisk the egg whites until they form soft peaks. You can use a hand mixer or stand mixer to make this process easier.
- Mix the Coconut and Sweetener: Gently fold in the shredded coconut, erythritol, vanilla extract, and salt into the whipped egg whites. If using almond flour, add it in now and mix until everything is well incorporated.
- Form the Macaroons: Using your hands or a small cookie scoop, form the coconut mixture into small mounds and place them onto the prepared baking sheet. Make sure they’re about 1-2 inches in size.
- Bake: Bake for about 15-20 minutes, or until the macaroons are golden brown on top and firm to the touch.
- Cool & Serve: Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional:
- Chocolate Drizzle: If you like chocolate, melt some sugar-free chocolate chips and drizzle it over the cooled macaroons.
Enjoy your Keto Coconut Macaroons! They’re perfect for a sweet treat or a snack.
