Coconut Macaroons (KETO)

With my mom being Jamaican and father Native American we always had a fusion of foods in our home. But the one thing we all loved was coconut. I especially love me some Coconut Macaroons! These are my healthy version of this delightful sweet treat that takes me right back to my childhood.

Ingredients

1-1/2 cups unsweetened Shredded Coconut

1/4 cup Monk Fruit Sweetener

3 tablespoons Almond Flour

Pinch of Salt

1/2 cup Egg Whites or 4 large Egg Whites (room temperature)

1/2 tsp Vanilla Extract

Lily's Sugar Free Milk Chocolate Chips (optional: melted for dipping)

Instructions

Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and oil spray the paper, set aside.

In a large bowl mix together the shredded coconut, monk fruit sweetener, almond flour and salt. Beat in the egg whites and vanilla to the coconut mixture until well combined.

Using a cookie scoop make 10 mounds with the batter on the prepared baking sheet about 2 inches apart from each other.

Bake for 18-20 minutes until the bottom becomes light golden brown, but not over cooked. Remove the macaroons from the oven and allow to cool completely. Enjoy.

Calories 99, Fat 9 g, Carbs 3.7 g, Fiber 1.8 g, Protein 2.7 g, Net Carbs 1.9 g

Note: You can dip these macaroons in sugar free milk chocolate to make for a more indulgent sweet treat.

Refrigerate or Freeze