Sugar Free Coconut Macaroons

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 160°C (325°F). Line a baking sheet with parchment paper.

   Ongeveer 5 min

2. 2

   In a large bowl, combine the shredded coconut, erythritol, and salt. Mix well to ensure the sweetener is evenly distributed.

   Ongeveer 2 min

3. 3

   Add the egg whites and vanilla extract to the coconut mixture. Stir until all the coconut is moistened and thoroughly combined.

   Ongeveer 3 min

   Tip van de kok: Ensure there are no dry spots of coconut remaining.

4. 4

   Using a small cookie scoop or two spoons, drop rounded spoonfuls of the mixture onto the prepared baking sheet. Shape them into small mounds.

   Ongeveer 5 min

   Tip van de kok: Leave about 2 inches between each macaroon as they will spread slightly.

5. 5

   Bake for 18-22 minutes, or until the macaroons are golden brown around the edges and lightly golden on top.

   Ongeveer 20 min

   Tip van de kok: Keep an eye on them towards the end of baking to prevent burning.

6. 6

   Remove from the oven and let them cool completely on the baking sheet before transferring to a wire rack. They will firm up as they cool.