Description
Make chewy, sweet coconut macaroons that fit a ketogenic diet using almond flour and erythritol.
Ingredients
Scale
- 2 cups unsweetened shredded coconut
- 1/2 cup almond flour
- 1/2 cup erythritol or preferred keto sweetener
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, almond flour, erythritol, and salt. Mix well.
- In a separate small bowl, lightly whisk the egg whites and vanilla extract until slightly frothy.
- Pour the egg white mixture into the dry ingredients. Stir until everything is evenly moistened and combined.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, forming small mounds. You can shape them into traditional macaroon peaks if desired.
- Bake for 12 to 15 minutes, or until the edges are golden brown.
- Remove from the oven and let the macaroons cool completely on the baking sheet before moving them. They firm up as they cool.
Notes
- For extra flavor, you can add 1/4 teaspoon of coconut extract with the vanilla.
- If you prefer a firmer cookie, chill the dough for 15 minutes before scooping.
- You can dip the bottoms in melted sugar-free dark chocolate after they cool for a richer treat.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 1
- Sodium: 45
- Fat: 9
- Saturated Fat: 7
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 3
- Protein: 3
- Cholesterol: 0