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Keto Coconut Macaroons
Chewy, toasty, coconut macaroons are a delicious and keto-friendly treat for any time of year! Just 4 ingredients brings this classic
How to Make It
Step 1
Preheat an oven to 325 degrees, and line a baking tray with parchment paper. In a stand mixer, whip together the egg white and stevia into a stiff meringue. You should stiff and glossy peaks.
Step 2
By hand with a spatula, fold the vanilla and coconut into the meringue, being careful not to deflate the meringue.
Step 3
Use a tablespoon measurer to portion out approx. 8 macaroons onto your parchment paper. Pack each tablespoon so the macaroons are dense.
Step 4
Bake the tray for 15-18 minutes. The bottoms and edges should be golden brown while the centers are chewy. Allow the macaroons to cool fully before sprinkling a pinch of cocoa powder over each one. Enjoy!
Ingredients
- Raw Egg, White – 1 large
- Stevia In The Raw, Bakers Bag – 2 tablespoon
- Vanilla Extract – ½ teaspoon
- Coconut, Dried, Shredded Or Flaked, Unsweetened – 1 cup
- Cocoa Powder – 1 teaspoon
