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Keto 3-Ingredient Coconut Macaroons
These coconut macaroons are one of the easiest 3-ingredient Keto
How to Make It
Step 1
Preheat your oven to 160C/320 F and line a baking sheet with parchment paper. Separate the egg whites from the yolks, and transfer the whites to a large bowl. Store the yolks in the fridge for another recipe.
Step 2
Start whipping the egg whites on medium speed for 2 minutes. Gradually add the sweetener while beating. Increase the speed to high and whip until you get stiff peaks.
Step 3
Fold in the shredded coconut, careful not to knock out too much air. Take a one-tablespoon measuring spoon and scoop out small portions of the cookies, shaping them into balls as you go. Place them on your baking tray about 1/2 inch (1 cm) apart.
Step 4
Bake for 15-18 minutes. The bottoms and edges should be golden brown, while the centers should be chewy. Allow the macaroons to cool fully before serving.
Ingredients
- Raw egg, white – 3 medium
- Desiccated / Shredded Coconut (Unsweetened) – 2 cup
- Powdered Erythritol (Icing Sugar) – 0.5 cup
