4 large egg whites

1/4 cup erythritol ( sugar substitute)

2 teaspoons vanilla extract

2 1/2 cups Unsweetened shredded coconut


1. Preheat oven 350 F. ( 180 C) . Line cookie sheet with parchment paper and lightly oil with coconut oil. Set aside .

2. Place egg whites and erythritol in a mixing bowl, and using a hand mixer, beat egg whites a stiff peak forms. You can add 1/4 teaspoons cream of tartar or a pinch of salt to help the egg white firm up .

3. When the egg whites are firm use a silicone spatula to gently fold in the shredded coconut and vanilla into the fluffy egg whites mixture.

4. The batter should be quite dense, saturated by the amount of coconut but still easy to shape in balls if pressed into cookie scoops. If too liquid ( to much egg whites) add extra 1/2 cups of shredded coconut.

5. Use a cookie dough scoop to scoop out the batter

6. Now, scoop out onto the cookie sheet, don’t flatten the macaroons, leaving half a thumb of space between each macaroon.

7. Bake them on cookie sheet at 350 F ( 180 C ) for 10 minutes.


Store airtight container for up to 4 days in the fridge or freeze and thaw the day.