This recipe is a bit more work than I’d like but the results are amazing and well worth the extra work.
Ingredients
- 1 cup almond flour
- 2 cups shredded coconut
- ½ tsp Stevia
- 3 Tbsp vanilla extract
- 4 Tbsp coconut oil
- 12 egg whites (1 carton of egg whites)
- ¾ cup Chocolate Chips (Optional)
Instructions
- In a bowl, mix almond flour, coconut and stevia until well blended.
- Melt coconut oil and add vanilla extract
- Chill bowl in freezer for whipping egg whites
- Add melted coconut oil/vanilla to flour mix and blend really well
- Put egg whites in chilled bowl and whisk until stiff, (very foamy holding stiff peaks) I use an electric mixer.
- Gently incorporate the egg whites into the flour mix, trying to not overmix and preserve some of the volume from the egg whites.
- Spoon the mixture into mini-muffin cups – filling about ¾ full
- Top with 3 or 4 chocolate chips
- Bake at 400 for 8 minutes or until macaroons start to brown on top
- Remove from oven and let cool.
