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Ambra Torelli
Course Dessert
Cuisine Italian
Servings 15


  • 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


  • 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!