Keto Coconut Macaroons

Step 1

Preheat your oven to 350°F/180°C.

Step 2

Distribute the shredded coconut evenly on a baking tray lined with parchment paper and place it in your preheated oven.

Roast the shredded coconut for approx. 3-4 minutes until you get a light golden color.
Set them aside and let them cool off.

Step 3

In a large enough bowl, beat the egg whites until stiff.

Step 4

Fold in the remaining ingredients as well as the roasted shredded coconut.

Put plastic wrap over the bowl and chill in the fridge for 30-40 minutes.

Step 5

Preheat the oven again to 350°F/180°C.

Step 6

Get the bowl out of the fridge and start forming small balls.

You can simply use your hands or a tool like this 1.5″ cookie scoop works well here.

Place the coconut macaroons on a baking tray lined with parchment paper.

Step 7

Bake the coconut macaroons for about 15 minutes in your preheated oven.

The baking time may vary slightly, depending on the size of your macaroons and your oven.

Check on your macaroons every few minutes or so, especially as you come closer to the 15-minute mark, to make sure they’re not burning.

Step 8

Let the coconut macaroons cool down completely before enjoying them with a hot cup of tea or coffee.

Step 9

(Optional)

Melt the sugar-free chocolate using a double boiler or in your microwave.

Dip the cooled off coconut macaroons into the chocolate and place them onto a baking tray lined with parchment paper.

Chill the macaroons until the chocolate has hardened up.

Storage

Store the low carb coconut macaroons in a suitable container – a cookie jar for example.

Consume them within 2 weeks.

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