Gluten Free Keto Coconut Macaroons
These delectable bites are satisfying with the healthy fats from the coconut, and the pop of chocolate, which is optional…but highly recommended :-).
Ingredients: (Makes about 12 macaroons)
2 large egg whites
Pinch of cream of tartar (optional)
1/3 cup Bestie Monkfruit/Allulose Blend
Pinch of sea salt
1 tsp vanilla extract
2 cups of unsweetened shredded coconut
1/4 cup of sugar-free dark chocolate chips
1/2 TBSP coconut oil
Directions:
Preheat oven to 325 degrees. Using a stand mixer (or hand mixer) with a whisk, beat the egg whites and cream of tartar until they reach the stiff peaks stage.
Slowly add in the sweetener, sea salt, and vanilla while beating the egg yolks.
Gently fold in the coconut flakes.
Using a cookie scoop, or your hands, drop the batter onto a parchment lined baking sheet.
Bake for 15 to 20 minutes, or until the tops are golden.
To make the chocolate dip, melt the chocolate and coconut oil in the microwave in 20 second increments, stirring until smooth. Dip your cooled macaroons in the chocolate or drizzle it on top.
Refrigerate the macaroons to set the chocolate. Enjoy!!
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