Keto Coconut Macaroons

These delightful coconut macaroons are a popular Filipino treat made with a keto-friendly twist. They are sweet, chewy, and packed with coconut flavor.

Ingredients

• 
  Unsweetened Shredded Coconut

  3 cups

• 
  Large Egg Whites

  4 pieces

• 
  Stevia or Equal Gold

  1/2 cup

• 
  Vanilla Extract

  1 teaspoon

• 
  Salt

  1 pinch

Steps

1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or silicone baking mat.
2. In a mixing bowl, combine the shredded coconut, egg whites, low-carb sweetener, vanilla extract, and a pinch of salt. Stir well until all the ingredients are evenly mixed.
3. Let the mixture sit for about 5 minutes to allow the coconut to absorb the liquid.
4. Using a cookie scoop or tablespoon, drop rounded mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
5. Use your fingers or the back of a spoon to lightly press down on the tops of the macaroons to shape them.
6. Place the baking sheet in the preheated oven and bake for about 15-18 minutes, or until the macaroons are golden brown on the edges.
7. Once done, remove the baking sheet from the oven and let the macaroons cool on the sheet for a few minutes.
8. Transfer the macaroons to a wire rack to cool completely. They will firm up as they cool.
9. Once cooled, the keto coconut macaroons are ready to be enjoyed.

Nutritional Value