40 minutesSnacks and Dessert
Coconut almond macaroons
Makes: eight servings; enjoy leftovers tomorrow
Makes: eight servings; enjoy leftovers tomorrow
Ingredients
- 3 eggs
- 1 tsp vanilla
- ¼ cup almond flour
- 2 cups unsweetened shredded coconut
- 6 drops stevia extract
- ¼ tsp salt
Steps
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Preheat oven to 350 degrees F. Line a baking sheet with parchment.
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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.
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In a large bowl, combine almond flour, shredded coconut, stevia extract and salt. Gently fold in egg whites.
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Scoop mixture onto the prepared baking sheet in 1/8 cup measures (It should yield about 8 macaroons). Bake 20 minutes, or until golden. Enjoy 1 macaroon per serving.
