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  • Author: Ambra Torelli
  • Yield: 15 1x


  • 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


  1. Preheat the oven to 350 F.
  2. In a mixing bowl, beat the eggs with the erythritol and the agave until creamy.
  3. Add in the vanilla, salt and coconut milk and stir well.
  4. Lastly add in the shredded coconut and combine until you get a dense, sticky batter.
  5. Take 1 full tablespoon of batter and roll it in your hands giving your macaroons a spheric shape.
  6. Place your coconut macaroons on a baking pan lined with parchment paper and bake for 10 minutes.
  7. Flip the macaroons, bake them for 5 more minutes and let them cool down completely.
  8. Enjoy!
  • Category: Dessert
  • Cuisine: Italian
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