![Picture](/uploads/1/2/8/5/12854763/published/keto-coconut-macaroons-on-baking-rack-1.jpg?1606879355)
INGREDIENTS:
EQUIPMENT NEEDED:
INSTRUCTIONS:
- 3 cups shredded coconut (fresh or dry)
- 3 large eggs whites
- 1/2 cup granulated sugar
- 1 teaspoon of vanilla
- A pinch teaspoon of salt
EQUIPMENT NEEDED:
- Baking sheet/tray
- Parchment paper
- Large bowl
- Mixing Spoon
- Oven
INSTRUCTIONS:
- Heat the oven to 350 Fahrenheit
- Toast the coconut (Optional)
- Whisk the egg whites, sugar, vanilla, and salt.Whisk until the whites and sugar are completely combined and the mixture is frothy.
- Combine the coconut and egg white mixture. Add the coconut and stir until the coconut is evenly moistened.
- Shape the macaroons. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Shape the coconut mixture into small balls about 1 1/2-inches in diameter.
- Bake the macaroons for 15 to 20 minutes. Bake the macaroons until golden-brown, 15 to 20 minutes.
- Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.