3 egg whites medium-sized, at room temperature
2 cups of shredded coconut
1/3 cup Sweetener
Preheat oven to 320°F (160°C). Line a big baking sheet with parchment paper.
Separate egg whites from egg yolks and put all the whites into a large bowl.
Whip the egg whites with a hand mixer until they have stiff peaks. This should take around 3-5 minutes.
Carefully fold in the shredded coconut and sweetener to the egg whites being careful not to over mix too much.
Take a 1 tablespoon measuring spoon and with that, scoop out small portions of the cookies, shaping them into balls as you go. Place them on your baking tray with about 1/2 inch in between each macaroon, they won’t rise much so don’t worry about leaving big gaps. This recipe should make about 20 cookies.
Bake for 17-20 minutes until they are golden and crispy.
These macaroons are not overly sweet, increase the amount of sweetener if you like them sweeter.
If you find your mixture too wet and not easily able to form the balls of cookies, add some extra shredded coconut.
For a delicious twist, drizzle the keto coconut macaroons with some melted chocolate once they are done baking.