Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4
These delightful coconut keto macaroons are light and chewy on the inside and crispy golden brown on the outside. Quick and easy to make, they are sure to become one of your all-time favorite snack bites.
Ingredients
2 large egg whites, at room temperature
3 T. monk fruit sweetener or erythritol
1 c. shredded unsweetened coconut
½ t. pure vanilla extract
Directions
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with a Silpat baking mat or piece of parchment paper.
- In a large mixing bowl, beat egg whites with a hand-held mixer until soft peaks form. Slowly add in the monk fruit sweetener, a teaspoon at a time, and continue whipping until firm peaks form.
- Gently fold in shredded coconut and vanilla extract.
- Using a small cookie scoop, drop portions of the coconut mixture straight onto the prepared baking sheet. You should get 8-10 medium-sized coconut macaroons.
- Bake 8-10 minutes or until the macaroons are golden-brown around the edges. Remove from oven and place baking sheet on a cooling rack to cool for a few minutes before serving. Enjoy!
Nutritional Information: *
Calories: 189
Fat: 16g
Protein: 3.8g
Carbs/Serving:
Total Carbs: 6.1g
Fiber: 4g
Net Carbs: 2.1g
*Source: VeryWellFit.com recipe analyzer.
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
