Coconut Macaroons (gluten-free, low-carb, dairy-free, 5 ingredient)
Coconut Macaroons that are lightened-up since it's made with egg whites. These macaroons are perfect for those days you want something light and sweet.
Servings: 16 servings
Ingredients
- 2 egg whites
- 1/4 cup sugar
- 2 tbsp coconut flour
- just a pinch salt
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut I like Baker's brand
Instructions
- Preheat oven to 325 degrees and grease a cookie baking tray.
- In a large bowl, mix the egg whites until stiff peeks form.
- Slowly add sugar little bit at a time and keep beating the egg whites.
- Add coconut flour, salt, and vanilla. Beat the egg white mixture, but DO NOT OVERMIX.
- This is what you should have.
- Add the sweetened shredded coconut and fold in.
- Using a tablespoon measure, drop mounds of the mixture onto the baking tray.
- Into the oven for 15 minutes. I baked mine for about 17, times may vary so start checking at 15 minutes.
- So delicious and lasts for a few days.
Nutrition
Serving: 1g | Calories: 61kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Sodium: 30mg | Potassium: 35mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg