An Easy Shredded Coconut recipe
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.
Add the Erythritol and beat the egg white using a hand or electric beater.
Stop beating when the texture is firm or when it sticks when turned upside down.
Fold the shredded coconut gradually and stir gently to keep some fluff to the coconut macaroons.
Use a silicone spatula to make sure all the coconut is covered in the white egg mixture.
Use an ice cream scoop to form coconut macaroons on a cookie sheet lined with parchment paper.
Bake the coconut macaroon for 10 minutes in an oven preheated to 350°F (180°C).
NET CARBS FAT PROTEIN
Serving: 1 Macaroon Makes: 24 Macaroons
Prep: 10 Minutes Cook: 10 Minutes