40 minsSnacks and Dessert

Coconut almond macaroons

Makes: six servings
Makes: six servings


  • 3 eggs
  • 1 tsp vanilla
  • ¼ cup almond flour
  • 2 cups unsweetened shredded coconut
  • 6 drops stevia extract
  • ¼ tsp salt


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.

  2. 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.

  3. In a large bowl, combine almond flour, shredded coconut, stevia extract and salt. Gently fold in egg whites.

  4. 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.