Almond Coconut Macaroons
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Equipment
- Oven
Ingredients
- ½ cup unsweetened shredded coconut
- ¼ cup almond flour
- 2 tablespoons powdered erythritol
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 3 large egg whites
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Combine the almond flour, coconut, and erythritol in a bowl.
- In a separate bowl, melt the coconut oil, then whisk in the extracts.
- Stir the two mixtures together until well combined.
- Beat the egg whites in a bowl until stiff peaks form, then fold into the batter.
- Spoon onto the baking sheet in even-sized mounds.
- Bake for 7 to 9 minutes until the cookies are just browned on the edges.