Servings: 15 macaroons
Preheat the oven to 350°F (180°C).
Melt the butter.
Mix the sweetener and grated coconut.
Whisk the egg whites gently until they foam, then add the sweetener & coconut mix, followed by the melted butter.
Work the mixture until it is compact enough to be shaped.
Line a baking sheet with baking paper.
Form the mixture into 15 balls, arrange them on the baking sheet. Bake for 15-20 minutes until the macaroons are golden brown.
Remove them from the oven and leave to cool on the baking sheet.
You can also try this recipe using xylitol.
Macaroons can be kept in an airtight container for up to 1 week.
Calories: 141kcal | Carbohydrates: 5g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 30mg | Potassium: 112mg | Fiber: 3g | Sugar: 1g | Calcium: 5mg | Magnesium: 18mg | NET carbs: 2g
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