An Easy Shredded Coconut recipe

Coconut Macaroons

Coconut Macaroons

INGREDIENTS

Coconut Macaroons – Egg Whites – Erythritol – Vanilla Extract – Shredded Coconut

Pick 4 large eggs, crack them in a bowl and only keep the egg whites for later.

1

Add the Erythritol and beat the egg white using a hand or electric beater.

2

Stop beating when the texture is firm or when it sticks when turned upside down.

3

Fold the shredded coconut gradually and stir gently to keep some fluff to the coconut macaroons.

4

Use a silicone spatula to make sure all the coconut is covered in the white egg mixture.

5

Use an ice cream scoop to form coconut macaroons on a cookie sheet lined with parchment paper.

6

Bake the coconut macaroon for 10 minutes in an oven preheated to 350°F (180°C).

7

NET CARBS FAT PROTEIN

0.9 grams

6.3 grams

1.3 grams

SERVINGS

TIME

Serving: 1 Macaroon Makes: 24 Macaroons

Prep: 10 Minutes Cook: 10 Minutes

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