Ingredients
Scale
- 80 gr Unsweetened Shredded Coconut
- 2 free range Eggs
- 20 gr Erythritol
- 30 gr Organic Maple Syrup
- 40 gr Coconut Milk
- 1 1/2 tsp alcohol free Vanilla Extract
- 1 pinch Himalayan Salt
Instructions
- Preheat the oven to 350 F.
- In a mixing bowl, beat the eggs with the erythritol and the agave until creamy.
- Add in the vanilla, salt and coconut milk and stir well.
- Lastly add in the shredded coconut and combine until you get a dense, sticky batter.
- Take 1 full tablespoon of batter and roll it in your hands giving your macaroons a spheric shape.
- Place your coconut macaroons on a baking pan lined with parchment paper and bake for 10 minutes.
- Flip the macaroons, bake them for 5 more minutes and let them cool down completely.
- Enjoy!
- Category: Dessert
- Cuisine: Italian