Ingredients

The following ingredients have 36 Servings
  • 2 tablespoons powdered monk fruit sweetener
  • 1/2 teaspoon salt
  • 2 1/4 cups finely shredded, unsweetened coconut
  • 3/4 teaspoon vanilla extract
  • 3 tablespoons agave nectar
  • 3 tablespoons vegetable oil (grapeseed, canola, or coconut oil works well)
  • 3 to 4 large egg whites, beaten

Instruction

  • Preheat oven to 350 degrees F.
  • Blend all ingredients except egg whites on the low speed of an electric mixer.
  • Increase speed to medium. Then add egg whites in a thin stream, mixing until smooth. Use only enough egg to get the dough to the consistency of putty.
  • Using a small cookie scoop, spoon mixture onto cookie sheets lined with parchment paper or a silicone mat.
  • Bake for 15 minutes until the tops of the cookies turn light brown. Do not over bake.
  • Allow coconut macaroons to cool on parchment or a silicone baking mat. (If the cookies stick to the parchment, turn the paper over and wet it lightly so the macaroons will come off easily.)
  • Carefully remove cookies with a cookie spatula and store in an airtight container.