📖 Instructions

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, combine 3 cups of unsweetened shredded coconut, 1/2 cup of erythritol (or your preferred keto-friendly sweetener), and 1/4 teaspoon of sea salt. Give it a good mix to distribute the sweetener evenly.
3. In a separate bowl, whisk together 2 large egg whites until they're frothy but not stiff. Don’t over-whisk! We're not making meringue here, just incorporating some air.
4. Add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract (optional, but highly recommended!) to the egg whites. The almond extract really enhances the coconut flavor.
5. Pour the egg white mixture into the bowl with the coconut mixture. Gently fold everything together until the coconut is evenly coated. Be patient and avoid overmixing, which can make the macaroons tough.
6. Let the mixture sit for 5-10 minutes. This allows the coconut to absorb some of the moisture from the egg whites, resulting in chewier macaroons.
7. Use a cookie scoop or spoon to form the macaroons. You want them to be about 1-1.5 inches in diameter. Place them on the prepared baking sheet, leaving a little space between each one.
8. Bake for 15-20 minutes, or until the macaroons are lightly golden brown around the edges. Keep a close eye on them, as they can burn easily.
9. Remove the baking sheet from the oven and let the macaroons cool completely on the sheet before transferring them to a wire rack. This helps them to firm up and prevents them from crumbling. I learned the hard way on this one!
10. Optional: Drizzle the cooled macaroons with melted sugar-free chocolate or dip the bottoms in chocolate for an extra touch of decadence. Just melt some sugar-free chocolate chips with a teaspoon of coconut oil in the microwave, stirring every 30 seconds, until smooth. Then dip away!
11. Store the macaroons in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They’re also freezer-friendly – just thaw them completely before enjoying.