Ketogenic Coconut Macaroon Cookies
(from Ketogenic Desserts and Snacks-John Richards)
| 1 cup unsweetened shredded coconut 1 egg white 1 dash salt |
2 tbsp. coconut oil 1/4 cup erythritol 1/2 tsp. almond extract |
| **Makes 12 servings -Preheat oven to 350*F. -Spread your coconut out on to the parchment covered cookie sheet. When your oven comes to heat, toast the coconut until browned. Once browned, take your coconut out of the oven and let it cool completely. -Now in a large mixing bowl, use a hand mixer to beat your egg white until it doubles in size and add your salt and erythritol as you are still mixing. -Pour in your almond extract and your toasted cooled coconut and mix together thoroughly. -Use your hands to roll 12 balls out of your dough and lay them out on your parchment covered cookie sheet. -Bake your macaroons for around 15 minutes or until golden brown.
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| Servings: 12 Nutrition Per Serving Calories: 88 Fat: 8g Protein: 1g Carbs: 4g Sugar 1g Fiber: 1g |
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