Keto Coconut Macaroons

Ingredients

• Unsweetened Shredded Coconut3 cups
• Large Egg Whites4 pieces
• Stevia or Equal Gold1/2 cup
• Vanilla Extract1 teaspoon
• Salt1 pinch

Instructions

1. 1Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or silicone baking mat.
2. 2In 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. 3Let the mixture sit for about 5 minutes to allow the coconut to absorb the liquid.
4. 4Using a cookie scoop or tablespoon, drop rounded mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
5. 5Use your fingers or the back of a spoon to lightly press down on the tops of the macaroons to shape them.
6. 6Place 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. 7Once done, remove the baking sheet from the oven and let the macaroons cool on the sheet for a few minutes.
8. 8Transfer the macaroons to a wire rack to cool completely. They will firm up as they cool.
9. 9Once cooled, the keto coconut macaroons are ready to be enjoyed.