Hand mixer
Baking sheet
Parchment paper
Small cookie scoop
- 4 egg whites
- 2 cups unsweetened coconut flakes https://www.amazon.com/Anthonys-Organic-Shredded-Unsweetened-Friendly/dp/B00LNURL94?dchild=1&keywords=coconut+flakes+baking&qid=1632784890&s=grocery&sr=1-21&linkCode=ll1&tag=dmwm-fb-20&linkId=690f9e810ae802720a3a9a220cff2183&language=en_US&ref_=as_li_ss_tl
- 1/2 cup monkfruit sweetener https://www.amazon.com/Swerve-Sweetener-Bakers-Granular-Confectioners/dp/B00AMPEPVS?&linkCode=ll1&tag=dmwm-fb-20&linkId=e99dd7f8fe97f0f6130d0cdd1ef04125&language=en_US&ref_=as_li_ss_tl
Preheat oven to 325 degrees F and line your sheet pan with parchment paper.
Mix the 4 egg whites with a mixer on high until stiff peaks form.
Fold in coconut flakes and sugar until well combined.
Using a small cookie scoop, round out 16 macaroons
Add to sheet pan leaving enough space between macaroons to avoid overlapping
Cook for 13 minutes. They need to be golden brown. But if you like them a bit toastier, keep them in a couple of minutes longer.
Calories: 74kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg