Brazilian Coconut Macaroon Delight
This recipe is perfect for those seeking a keto-friendly Brazilian dessert, featuring delicious coconut macaroons with a hint of vanilla and a golden brown color.
Allergens
Eggs
Ingredients
- 2 cups unsweetened shredded coconut 4 large egg whites 1/2 cup granulated erythritol 1 tsp vanilla extract Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut and erythritol. Mix well.
- In a separate bowl, beat egg whites until stiff peaks form. Gradually fold the beaten egg whites into the coconut mixture. Add vanilla extract and a pinch of salt.
- Using a cookie scoop or spoon, drop rounded mounds onto the prepared baking sheet. Bake for 20 25 minutes, or until golden brown.
- Allow macaroons to cool on the baking sheet before transferring to a wire rack to cool completely.
Chef’s Insight
For an extra touch of luxury, try serving these macaroons in small bowls with a scoop of sugar-free ice cream or whipped cream on the side.
Notes
These macaroons can be easily doubled or tripled for larger gatherings.