Coconut almond macaroons
- 3 eggs
- 1 tsp vanilla
- ¼ cup almond flour
- 2 cups unsweetened shredded coconut
- 6 drops stevia extract
- ¼ tsp salt
Preheat oven to 350 degrees F. Line a baking sheet with parchment.
Separate egg yolks and whites, discarding the yolks. In a medium bowl, whisk egg whites vigorously until stiff peaks form. (Alternatively, use an electric mixer.) Stir in vanilla.
In a large bowl, combine almond flour, shredded coconut, stevia extract and salt. Gently fold in egg whites.
Scoop mixture onto the prepared baking sheet in roughly 1/8 cup measures (It should yield about 6 macaroons). Bake 20 minutes, or until golden. Enjoy 1 macaroon per serving.