Coconut Macaroons
Gluten & Keto Friendly
Makes: 12
INGREDIENTS
⅓ cup FreshLife Almond Flour
2 cups desiccated coconut (unsweetened)
1½ tbsp coconut oil, melted
1 tsp vanilla extract
¼ tsp salt
4 egg whites (size 7)
¼ cup natural sweetener (granulated)
50g sugar-free chocolate chips
METHOD
Pre-heat oven to 180°C. Line a baking tray with baking paper and set aside.
In a large bowl, mix together the almond flour, coconut, coconut oil, vanilla and salt then set aside.
Using the whisk attachment of your stand mixer, beat together the egg whites and natural sweetener until stiff peaks form. Gently fold the egg whites into the almond flour mixture.
With damp hands, create 12 balls and place on the prepared baking sheet. Bake for 15 minutes or until the tops start to brown slightly. Remove from oven and allow to cool.
Melt the chocolate in a microwave-safe bowl, stopping and stirring at 30 second intervals until smooth..
Dip the bottoms of the macaroons in the chocolate, then return to the lined baking tray. Refrigerate to set the chocolate before serving.