Ingredients
Method
- Preheat the oven to 320°F. Line a large baking sheet with parchment paper.
- Separate the egg whites from the yolks and place all the whites in a large, clean mixing bowl.
- Beat the egg whites with a hand mixer on medium high speed until stiff peaks form, about 3 to 5 minutes.
- Gently fold in the shredded coconut and sweetener with a spatula until evenly combined, keeping as much air in the mixture as possible.
- Scoop tablespoon sized mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 17 minutes, or until the macaroons have light golden edges and feel set to the touch.
- Allow the macaroons to cool completely on the baking sheet before removing and serving.
Notes
- Make sure the bowl and beaters are completely clean and free of grease so the egg whites whip properly.
- Do not overmix when folding in the coconut and sweetener or the egg whites may deflate and the macaroons may spread.
- Store cooled macaroons in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Do not overmix when folding in the coconut and sweetener or the egg whites may deflate and the macaroons may spread.
- Store cooled macaroons in an airtight container at room temperature for up to 4 days or freeze for longer storage.