Sara Louise's Keto Coconut Macaroons
A light coconut flavored macaroon treat that is surprisingly healthy; you will want to make these keto macaroons over and over again.
Take the whites of three eggs and whip them in a bowl until they peak.
Next you should add 3/4 cup of xylitol or swerve if you prefer.
To the mix add 1 cup of shredded coconut which you can normally buy pre shredded.
Next take a tablespoon to place the coconut macaroon mixture on oiled or greased cookie sheets so that they do not stick, I recommend some coconut oil for this.
Bake the macaroons at 350 degrees in your oven for roughly 10 minutes or so until edges turn a hint of brown. Keep checking the macaroons in those final minutes so they do not go too brown at the edges.
Allow the coconut macaroons to cool and serve up or store for eating later.
If you really whip these up the macaroons may flatten while baking. They will taste terrific but don't let them fall apart with poor bakeware, try these baking accessories so that your keto coconut macaroons look and taste amazing.
Calories: 165kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 9g | Sodium: 128mg | Potassium: 150mg | Fiber: 1g | Sugar: 6g | Calcium: 5mg | Iron: 0.6mg