Ingredients:
- 2 cups unsweetened shredded coconut
- 2 large egg whites
- 1/3 cup powdered erythritol (or your preferred keto sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional (for extra yum):
- 2 oz sugar-free dark chocolate (for drizzling)
Instructions:
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Mix together shredded coconut, powdered sweetener, vanilla extract, and a pinch of salt in a bowl.
- Whip the egg whites in a separate bowl until soft peaks form.
- Fold the whipped egg whites gently into the coconut mixture. It should be sticky but not runny.
- Scoop small mounds (about 1 tablespoon each) onto the prepared baking sheet. Shape them into little peaks if you want the classic macaroon look.
- Bake for 15–18 minutes, until the edges turn golden brown.
- Cool completely. (Optional: melt sugar-free chocolate and drizzle it over the macaroons for an extra treat!)
Tips:
- Store in an airtight container for up to 5 days.
- You can lightly toast the coconut beforehand for a deeper flavor
