Easy Low Carb Coconut Macaroons

Easy Low Carb Coconut Macaroons

This Coconut macaroon recipe is different from the one I posted last year. It is much simpler, fewer ingredients and just as delicious. I found a recipe on the back of a coconut package and ketofied it. 

Recipe

600 grams (3 bags) unsweetened shredded coconut

1 tablespoons Coconut flour (or you may substitute for 2 tablespoon of oat fibre)

1 1/4 Cups egg whites 

2 cups erythritol blended with 1 teaspoon stevia extract powder concentrate until it is a fine powder. (You may also use 2 cups swerve)

2 teaspoons vanilla

Preheat oven to 400 F and prepare cookie sheets with parchment paper.

Combine the coconut and coconut flour (or oat fibre) in a large bowl making sure to mix well.

In a large double boiler. Add the egg whites and the sweetener. Stir until sweetener is dissolved and then remove from heat. With a hand mixer, beat the liquid until it forms a stiff meringue. Fold the meringue into the coconut mixture until well combined adding the vanilla also.

With a small scoop, scoop balls onto prepared cookie sheets. 

Bake in preheated oven for 8-10 minutes or until a tips begin to brown.
Remove from oven and let cool for about 10 minutes on cookie sheet before removing to cooling racks to completely cool.

Optional: in microwave in 30 second spurts melt 3 ounces of low carb milk chocolate chips with about 1/2 teaspoon of refined coconut oil. Add melted chocolate to piping bag and snip a tiny piece of the end so that the chocolate only comes out in a fine drizzle. Drizzle over macaroons. 

Makes about 5 dozen small cookies. Approximately 1 net carbs per cookie.
 (*Used the sweetener or sweeteners of your choice  to be equivalent to 2 cups sugar.)

Enjoy.