Ingredients:
- 2 cups unsweetened shredded coconut
- ½ cup almond flour
- ⅓ cup erythritol (or preferred keto-friendly sweetener)
- 2 large egg whites
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ¼ cup unsweetened dried cranberries (low-carb versions available or make your own)
- ¼ cup sliced almonds
- Pinch of salt
- Optional: Melted sugar-free dark chocolate for drizzling
Instructions:
- Preheat the Oven:
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. - Mix Dry Ingredients:
In a large bowl, combine shredded coconut, almond flour, erythritol, dried cranberries, sliced almonds, and a pinch of salt. - Beat Egg Whites:
In a separate bowl, beat the egg whites until soft peaks form. Add the vanilla and almond extracts, and gently mix. - Combine Mixtures:
Carefully fold the beaten egg whites into the coconut mixture until everything is well combined. The mixture should be moist but hold together when pressed. - Shape the Macaroons:
Scoop tablespoon-sized portions of the mixture and form them into small mounds. Place them on the prepared baking sheet. - Bake:
Bake for 15-18 minutes or until the edges are golden brown. Keep an eye on them to avoid over-browning. - Cool:
Allow the macaroons to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
