Ingredients:
- 8 oz (225 g) Unsweetened Shredded Coconut
- 4 Large Egg Whites, room temperature
- 1/2 cup (100 g) Granular Keto Sweetener (Erythritol/Monk Fruit Blend)
- 1/4 teaspoon Cream of Tartar
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Pure Coconut Extract (Optional)
- Pinch Sea Salt
Instructions:
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a separate medium bowl, gently toss the shredded coconut and salt together. Set aside.
- Place the room temperature egg whites in the bowl of a stand mixer (or use a hand mixer). Add the cream of tartar. Beat on medium-high speed until the mixture is foamy and soft peaks begin to form.
- Slowly stream the granular keto sweetener into the egg whites while the mixer is running.
- Continue beating until the meringue holds stiff, glossy peaks. When you lift the whisk, the peaks should stand upright.
- Beat in the vanilla extract and coconut extract until just combined.
- Remove the bowl from the mixer. Add the coconut mixture to the meringue in two stages. Using a rubber spatula, gently fold the coconut into the meringue, being careful not to overmix or deflate the meringue.
- Cover the bowl tightly and refrigerate the macaroon mixture for a mandatory 30 minutes. This allows the coconut to absorb moisture.
- Use a medium cookie scoop (about 3 Tbsp size) to place even mounds of the mixture onto the prepared baking sheet. Gently press them together into a cone or dome shape using wet fingertips if necessary.
- Bake for 18–20 minutes, rotating the pan halfway through.
- Check for doneness: Macaroons are done when the edges are deep golden brown and the tips are lightly toasted. They should feel firm when gently nudged.
- Allow the macaroons to cool completely on the baking sheet before moving them, to prevent collapsing or sticking.