Ingredients
- 3 cups unsweetened coconut (225 g /8 oz)⠀ - 4 large egg whites⠀ - ⅛ tsp sea salt ⠀ - ½ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)⠀ - 1 tsp sugar-free almond extract or vanilla extract⠀ - 100 g 90% dark chocolate, melted (3.5 oz)⠀
Instructions
1. Mix together almond flour, coconut, coconut oil or butter, and vanilla extract and set aside in a large bowl.
2. Beat together the egg whites and Swerve in a stand mixer until stiff peaks form.
3. Gently fold together the egg white mixture with the dry ingredients.
4. Spoon the Coconut Macaroon batter onto a baking sheet to get 10 to 12 scoops, about a quarter cup size.
5 Bake at 400 F for 15 to 16 minutes until the tops get lightly browned. Remove and cool completely.
Net carbs per macaroon: 1.5 grams
(recipe makes 22-24 macaroons)⠀⠀
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