These coconut macaroons are a delicious keto-friendly treat that will satisfy your sweet tooth without making you feel bad. These low-carb treats are very simple to make and will quickly become a favorite in your dessert collection. The outside is crispy and the inside is chewy.
Ingredients: 2 cups unsweetened shredded coconut. 2 large egg whites. 1/4 cup powdered erythritol or preferred keto-friendly sweetener.
Instructions: Prepare the oven by heating it up to 325F 165C. Put parchment paper on the bottom of a baking sheet. Whisk the egg whites in a large bowl until they form peaks that are foamy and slightly stiff. The shredded coconut and powdered erythritol should be added slowly and carefully until they are well mixed. Shape the dough into small balls with a spoon or cookie scoop, and then put them on the baking sheet that has been prepared. When the edges are golden brown, it's done baking. Let the macaroons cool all the way down on the baking sheet before you serve them.
Stanley
