About
Chewy, toasty, coconut macaroons are a delicious and keto-friendly treat for any time of year! Just 4 ingredients brings this classic dessert together, and you don’t have to be a pastry chef to make them. A sprinkle of cocoa powder adds that touch of chocolate anybody with a sweet tooth loves.
Ingredients
- 1 large raw egg, white
- 2 tablespoon stevia in the raw, bakers bag
- ½ teaspoon vanilla extract
- 1 cup coconut, dried, shredded or flaked, unsweetened
- 1 teaspoon cocoa powder
Instructions
- Preheat an oven to 325 degrees, and line a baking tray with parchment paper. In a stand mixer, whip together the egg white and stevia into a stiff meringue. You should stiff and glossy peaks.
- By hand with a spatula, fold the vanilla and coconut into the meringue, being careful not to deflate the meringue.
- Use a tablespoon measurer to portion out approx. 8 macaroons onto your parchment paper. Pack each tablespoon so the macaroons are dense.
- Bake the tray for 15-18 minutes. The bottoms and edges should be golden brown while the centers are chewy. Allow the macaroons to cool fully before sprinkling a pinch of cocoa powder over each one. Enjoy!
Nutrition Facts
- Servings: 8
- Calories: 70.9kcal/296.8kJ (per serving)
- Fat: 6.5g (per serving)
- Carbs: 2.9g (per serving)
- Protein: 1.2g (per serving)
