Perfect Coconut Macaroons - Keto, Low Carb


1-1/2 cups egg whites

1/2 teaspoon cream of tartar

1 cup powdered monkfruit sweetener

2-1/2 cup finely shredded unsweetened coconut

2 teaspoon vanilla extract


Preheat oven to 325 degrees Fahrenheit

Using a stand mixer, whip the egg whites and cream of tartar until stiff peaks form.

Fold in the sweetener, coconut, and vanilla extract. Lay down a silicone baking mat on your sheet pan. Using an ice cream scoop or large spoon, drop "mounds" of the batter about 2" apart (they may spread) Bake for 13 minutes. Allow to cool completely.

Makes 12 cookies

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