Ingredients
1/4 cups Almond Flour1/2 cups Coconut, Shredded Unsweetened- 2 tbsp stevia
- 1 tbsp Vanilla Extract
- 1 tbsp Coconut Oil
- 3 medium Egg Whites
Steps
-
1 In a bowl mix almond flour, coconut and swerve until well blended.
- 2 Melt the coconut oil in a small saucepan and add the vanilla extract to it.
- 3 In the meantime chill a medium bowl in the freezer for mounting the egg whites.
- 4 Add the melted coconut oil to the flour mix and blend really well.
- 5 Put the egg whites in the chilled bowl and whisk until stiff, (very foamy holding stiff peaks).
- 6 Gently incorporate the egg whites into the flour mix, trying to not overmix and to preserve some of the volume from the eggs whites.
- 7 Spoon the mixture onto a cookie sheet, or into muffin cups if you prefer. Makes 10 portions!
- 8 Bake at 400 for 8 minutes or until macaroons start to brown on top.
- 9 Remove from oven and let cool before removing from the cookie sheet.