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Ingredients
3 cups unsweetened coconut (225 g /8 oz)
4 large egg whites
5 egg whites
2 tbs coconut flour
1/8 tsp sea salt or pink Himalayan salt
1/3 cup powdered Erythritol or organic stevia
1 tsp sugar-free almond extract or sugar-free vanilla extract

Place the shredded coconut on a baking tray lined with parchment paper. Toast the coconut in the oven at 150 °C/ 300 °F for 4-5 minutes. Remove from the oven and let it cool down.

Place the egg whites in a bowl and add a pinch of salt & vanilla. Beat the egg whites until fluffy. Add the powdered Erythritol and beat until the they create soft peaks.

To the bowl with the egg whites, add the toasted and cooled coconut. Finally, mix in the coconut flour.

Using a spoon and your hands, create small macaroons. Place them on the baking tray lined with parchment paper or a silicon mat. Use two trays if needed

Bake the macaroons at 150 °C/ 300 °F (fan assisted) for 20 minutes.

The macaroons can be stored at room temperature for up to a week, or in the freezer for up to 6 months.

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