Quick and easy keto macaroons are the perfect way to use up and egg whites you might have left after a recipe. Why not dip these in dark chocolate or even add some orange zest to the mixture before baking?
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Equipment
Measuring cups and spoons
Baking sheets - non stick
Food Processor
Silicone baking sheets
Ingredients
4egg whites
2tbspgranulated sweetener of choiceor more, to your taste
1tspvanilla extract
2cupsdesiccated/shredded coconutunsweetened
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Instructions
Clean a large bowl with kitchen paper to ensure it is free of grease or oil, otherwise, your egg whites won't whisk to stiff peaks. Whisk the egg whites with the sweetener, to form stiff peaks.
Add the vanilla and the coconut and gently mix to combine.
Line a baking tray with a non-stick liner or baking paper. Roll (or pipe) a spoonful of macaroon mixture into a small firm ball and place evenly on the baking tray.
Bake at 180C/350F for10-12 minutes depending on your oven and the humidity.