Coconut Macaroons (Low-Carb)

Instructions

1. Step 1

   Heat the oven to 170°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Combine the coconut and almond flour in a mixing bowl.

   Ingredients used: 30.0 gr Almond Flour, 180.0 gr Unsweetened Shredded Coconut

   Cookware: mixing bowl, spatula

3. Step 3

   In a clean mixing bowl, whip the egg whites and salt until soft peaks form.

   Timer: 3 min (fixed)

   Ingredients used: 3.0 piece Egg, 0.5 gr Salt

   Cookware: electric mixer, mixing bowl

4. Step 4

   Gradually whisk the erythritol into the egg whites until evenly incorporated.

   Timer: 2 min (fixed)

   Ingredients used: 75.0 gr Powdered Erythritol

   Cookware: electric mixer, mixing bowl

5. Step 5

   Whisk in the vanilla extract just until combined.

   Ingredients used: 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

6. Step 6

   Fold the coconut mixture into the whipped egg whites until evenly moistened.

   Cookware: mixing bowl, spatula

7. Step 7

   Let the mixture stand so the coconut can absorb moisture.

   Timer: 5 min (fixed)

   Cookware: mixing bowl

8. Step 8

   Divide the mixture into 16 compact mounds on the prepared baking sheet.

   Cookware: baking sheet, Cookie scoop

9. Step 9

   Bake at 170°C until the macaroons are set, lightly golden at the edges, and reach 71°C in the center, 15 to 18 minutes.

   Timer: 15 min (fixed)

   Cookware: baking sheet, oven

10. Step 10

    Cool the macaroons on the baking sheet before serving or moving them.

    Timer: 10 min (fixed)

    Cookware: baking sheet