Keto Almond Coconut Macaroon Tower

Allergens

Nuts (almond)

Ingredients

• 2 cups almond flour 1 cup unsweetened shredded coconut 4 large egg whites 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1 1/4 cups granulated erythritol or sugar substitute 1 teaspoon vanilla extract Fresh raspberries and blueberries for garnish

Instructions

1. Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
2. In a large bowl, whisk together almond flour, shredded coconut, cream of tartar, and salt.
3. In another bowl, beat egg whites until frothy, then slowly add erythritol or sugar substitute while continuing to beat until stiff peaks form.
4. Gently fold dry ingredients into the beaten egg whites until just combined.
5. Stir in vanilla extract.
6. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each.
7. Bake for 18 20 minutes, or until golden brown and firm to the touch. Cool completely on wire racks.
8. Arrange a base layer of macaroons on a serving plate, then stack remaining layers, creating a tower effect. Garnish with fresh berries.

Chef’s Insight

For added flavor, infuse the egg whites with orange zest before beating.

Notes

This recipe is perfect for low-carb and Keto diets. Feel free to get creative with different berries or even add a drizzle of sugar-free chocolate sauce.