Ingredients:
- 2 cups unsweetened shredded coconut
- 2 large egg whites
- 1/4 cup sugar substitute (like Stevia or Swerve)
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites with a pinch of salt until they form soft peaks.
- In a separate bowl, mix the shredded coconut, sugar substitute, and vanilla extract.
- Gently fold the coconut mixture into the whipped egg whites, being careful not to deflate the egg whites too much.
- Using a spoon, scoop small mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the macaroons are golden brown on the edges.
- Let cool before serving.
Optional: You can dip the bottoms of the macaroons in sugar-free dark chocolate after cooling for an extra indulgence.
This recipe is low in carbs and perfect for anyone following a bariatric or low-sugar diet!