Behind starburst eyes

Toasting with Toasted Coconut

on December 15, 2020

As of this week’s measurements, I’ve lost a total of 13.4lbs, 1.5in off each area: waist, hips, & thighs, and 3/4in off my upper arms 😁 So I’m going to toast my success with toasted coconut 😉 So I headed over to Twosleevers.com and found this lovely keto coconut macaroons recipe. Each macaroon has 2net carbs.

Ingredients

1/4 cup Almond Flour

2 cups Unsweetened Shredded Coconut

1 tablespoon vanilla extract

1 tablespoon coconut oil

4 egg whites

1/4 cup Swerve

Instructions

Preheat an oven to 400F. Line a 9 x 13 cookie sheet with parchment paper and set aside.

In a large bowl, mix together almond flour, coconut, coconut oil or butter, and vanilla extract and set aside.

Using the whisk attachment on your stand mixer, beat together the egg whites and Swerve until stiff peaks form.

Gently fold the egg whites into the almond flour mixture.  

Spoon the mixture onto the cookie sheet to get 10-12 scoops.

Bake for 15-16 minutes until the coconut tops start to brown lightly.   

Remove from oven and let cool before removing from the cookie sheet.

A delicious keto friendly cookie 😋


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