Keto Coconut Macaroons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/4 Cup Bob's Red Mill Almond Flour 1/2 Cup Great value shredded coconut -unsweetened 2 tbsp Lakanto Monk Fruit Sweetener w/ Erythitol 1 tbsp Vanilla Extract 1 tbsp organic great value coconut oil3 large Egg white, fresh
Preheat oven to 400
1. In a bowl, combine almond flour, coconut and sweetener until well blended.
2. Melt the coconut oil in a small saucepan and add the vanilla extract to it.
3. Place bowl in freezer to chill to beat egg whites in.
4. Add the melted coconut oil to the flour mix and blend really well.
5. Put the egg whites in chilled bowl and beat until stiff, firm peaks.
6. Gently incorporate the egg whites into the flour mix trying not to overmix. You want to preserve the fluffy volume of the egg whites as much as possible.
7. Spoon mixture onto a cookie sheet. I lined mine with parchment for easy clean up.
8. Bake at 400 for 8 minutes. Let cool completely before removing from cookie sheet.
Serving Size: 10 Cookies
Number of Servings: 10
Recipe submitted by SparkPeople user MISTYHUFFMAN.
1. In a bowl, combine almond flour, coconut and sweetener until well blended.
2. Melt the coconut oil in a small saucepan and add the vanilla extract to it.
3. Place bowl in freezer to chill to beat egg whites in.
4. Add the melted coconut oil to the flour mix and blend really well.
5. Put the egg whites in chilled bowl and beat until stiff, firm peaks.
6. Gently incorporate the egg whites into the flour mix trying not to overmix. You want to preserve the fluffy volume of the egg whites as much as possible.
7. Spoon mixture onto a cookie sheet. I lined mine with parchment for easy clean up.
8. Bake at 400 for 8 minutes. Let cool completely before removing from cookie sheet.
Serving Size: 10 Cookies
Number of Servings: 10
Recipe submitted by SparkPeople user MISTYHUFFMAN.
Nutritional Info Amount Per Serving
- Calories: 116.8
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 22.6 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 2.3 g
- Protein: 2.5 g
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