Keto Coconut Macaroons

These sweet treats have always been my downfall until I found allulose as a sugar substitute.

I’m excited to share this keto version with you. Trying it out on my family is the real test.

3/4 c. Granular allulose

1/8 c hot water

2 c. Unsweetened coconut flakes (mix of small & larger flakes)

2 TBSP almond flour

1/8 tsp real Redman salt

1 tsp vanilla

1/2 tsp almond extract

3 egg whites (whipped till medium peaks form)

Directions:

Preheat oven to 325*. Prepare a cookie sheet with parchment paper and spray with non-stick spray.

Dissolve allulose in hot water. Add 2 c. unsweetened coconut and mix well.

Add 2 TBSP almond flour and vanilla and almond extract Mix well.

Add whipped egg whites and blend well.

Using cookie scoop place on cookie sheet.

Bake at 325* for 18-20 mins until light golden brown. Cool 

Variations: 

Dip the bottom of the macaroon in melted  Lily’s Choc Chips and cool

Makes 18 macaroons