Time: 1 hour 10 min.
Complexity: easily
Servings: 24

Coconut lovers will love these soft cookies. Baked with almond flour and coconut flakes, they're sugar-free and perfect for the keto diet. These vanilla macarons are delicious as is, but you can flavor them with something you like, like grated lemon zest or chopped fresh rosemary.

Ingredients:

• Whites of 4 large eggs
• 1/3 cup erythritol
• 1.5 tsp natural vanilla extract
• A pinch of coarse salt
• 2 cups unsweetened coconut flakes
• 1/4 cup ultra-fine almond flour

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, almond flour, coconut flakes

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Preparation:

Step 1
• Preheat oven to 350°F (160°C). Line 2 baking sheets with parchment paper and spray the parchment with cooking spray.
Step 2
• In a large bowl, beat the egg whites with a mixer on medium-high speed until foamy. Slowly add the erythritol, continuing to beat. Beat until soft peaks form, about 4 minutes. Stir in the vanilla extract and salt. Sprinkle the egg whites with coconut and almond flour, then gently fold in with a silicone spatula until fully incorporated.
Step 3
• Scoop 1 heaping tablespoon of dough onto the prepared baking sheets, spacing them about 2.5 cm apart. Bake until the cookies are golden brown on top and bottom, 22-24 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Store at room temperature in an airtight container for up to 3 days..

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