3-Ingredient Keto Coconut Macaroons
Ingredients
- 2 cups unsweetened shredded coconut
- ½ cup granulated monk fruit sweetener or erythritol/allulose/stevia blend
- 3 large egg whites room temperature
- Optional Add-Ons
- ½ tsp vanilla extract
- ½ tsp almond extract
- Zest of 1 lemon or orange
- Sugar-free chocolate for dipping/drizzling
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Whisk egg whites until frothy (not stiff).
- Stir in shredded coconut and sweetener until sticky and moist.
- Scoop tablespoon-sized mounds onto baking sheet, pressing gently to shape.
- Bake 15–18 minutes, until tops are golden and edges crisp.
- Cool on baking sheet for 10 minutes, then transfer to a wire rack.
- Optional: Dip or drizzle with melted sugar-free chocolate.