Keto Coconut Macaroons

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Keto Coconut Macaroons are a delightful low-carb and sugar-free twist on the classic coconut macaroon cookies. These little treats are perfect for anyone following a ketogenic diet or looking to enjoy a sweet snack without the guilt. They’re chewy, coconutty, and incredibly satisfying. Here’s how to make these delicious Keto Coconut Macaroons.

Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Recipe: Keto Coconut Macaroons

Ingredients:

2 cups unsweetened shredded coconut
1/2 cup powdered erythritol (or your preferred keto-friendly sweetener)
2 large egg whites
1/2 tsp vanilla extract
1/4 tsp almond extract (optional, for extra flavor)
A pinch of salt

28 Day Keto Challenge: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Nutrition Facts (Per Serving – Makes 12 servings):

Calories: 85
Total Fat: 7g
Saturated Fat: 6g
Sodium: 36mg
Total Carbohydrates: 4g
Dietary Fiber: 2g
Sugars: 1g
Protein: 2g

28 Day Keto Challenge: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Servings:

This recipe makes approximately 12 Keto Coconut Macaroons.

28 Day Keto Challenge: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Instructions:

1. Preheat the Oven:

Preheat the oven to 160°C/325°F.

2. Mix the Ingredients:

In a mixing bowl, combine the unsweetened shredded coconut and powdered erythritol. Stir until well mixed.
Whisk the egg whites until they form stiff peaks in a separate basin. This may take several minutes; if possible, utilize an industrial mixer.
Fold the beaten egg whites into the coconut mixture in a gentle manner. Ensure that the egg whites do not deflate; the consistency should be light and ethereal.
Add the vanilla extract, almond extract (if using), and a pinch of salt. Mix until all the ingredients are well combined.

3. Form Macaroons:

Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop mounds of the coconut mixture onto the parchment paper. You can shape them into small haystacks.