Keto Coconut Macaroons

These Keto Coconut Macaroons are a low-carb twist on the classic treat, offering a rich coconut flavor and chewy texture.

Ingredients

• 2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/2 cup granulated erythritol
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the unsweetened shredded coconut, almond flour, and granulated erythritol.
3. In a separate bowl, whisk the egg whites until frothy. Stir in the vanilla extract and salt.
4. Gently fold the egg white mixture into the coconut mixture until thoroughly combined.
5. Scoop tablespoon-sized mounds of the dough onto the prepared baking sheet, spacing them about an inch apart.
6. Bake for 15 minutes or until the macaroons are golden brown around the edges.
7. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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