COCONUT MACAROONS
🛒 What You’ll Need
- 3 cups Unsweetened shredded coconut (the star of the show!) 🥥
- ½ cup Keto-friendly sweetened condensed milk or honey (to keep them sticky and sweet!) 🍯
- 2 Egg whites (to make them light and airy!) 🥚
- 1 tsp Vanilla extract 🍦
- ¼ tsp Salt 🧂
- Optional: Melted dark chocolate for drizzling! 🍫
👩🍳 Instructions
- Prep the Oven: Preheat your oven to 325°F. Line a baking sheet with parchment paper so nothing sticks! 🌡️🔥📜
- The Mix: In a large bowl, combine the shredded coconut, sweetener, vanilla, and salt. 🥣🌪️🥥
- Whip the Whites: In a separate clean bowl, whisk your egg whites until they form soft peaks. Fold them gently into the coconut mixture until everything is well-moistened. 🥚☁️🤝
- Form the Macaroons: Use a small cookie scoop or a tablespoon to form tight mounds of the mixture. 🥥📐✨
- Baking Time: Arrange them on your baking sheet or in small cupcake liners as seen in the photo! 🧁📐
- The Golden Glow: Bake for 15–20 minutes until the tops and bottoms are beautifully toasted and golden brown. ⏲️📈🤤
- Cool Down: Let them cool completely on a wire rack. This is key—it allows the center to become perfectly chewy as seen in the close-up! 🥨💎✨
🔥 Pro Tips:
- The “Chewy” Secret: For an extra moist center, don’t overbake! Take them out as soon as the edges turn golden. The residual heat will finish them off perfectly. 🥥🛡️💎
- Dip It: Once cooled, dip the bottoms in melted sugar-free dark chocolate and let them set in the fridge for a “Mounds” bar style treat! 🍫❄️🎯
