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Keto Coconut Macaroons
Prep Time:
10
minutes
minutes
Cook Time:
16
minutes
minutes
Total Time:
26
minutes
minutes
Servings:
12
cookies
Calories:
123
kcal
Author:
URVASHI PITRE
Calories:
123
kcal
|
Carbohydrates:
4
g
|
Protein:
2
g
|
Fat:
11
g
|
Fiber:
2
g
|
Sugar:
1
g
US Customary
-
Metric
Ingredients
1/4
cup
Superfine Almond Flour
2
cups
Unsweetened Shredded Coconut
1
tablespoon
vanilla extract
1
tablespoon
Butter
4
egg whites
1/4
cup
Swerve
Instructions
Preheat an oven to 400F. Line a 9 x 13 cookie sheet with parchment paper and set aside.
In a large bowl, mix together almond flour, coconut, coconut oil or butter, and vanilla extract and set aside.
Using the whisk attachment on your stand mixer, beat together the egg whites and Swerve until stiff peaks form.
Gently fold the egg whites into the almond flour mixture.
Spoon the mixture onto the cookie sheet to get 10-12 scoops.
Bake for 15-16 minutes until the coconut tops start to brown lightly.
Remove from oven and let cool before removing from the cookie sheet.
TIPS
Do not substitute anything for the almond flour
Mix the egg whites and Swerve together just until stiff peaks form.
Coconut is good for a Keto diet!