Keto Coconut Macaroons
Pina Colada Keto Chow makes the perfect base for these sweet, tropical macaroons.
Servings: 10 cookies
Calories: 147.37kcal
Ingredients
- 2 large egg whites
- 1/2 cup granulated erythritol
- 1 serving Pina Colada Keto Chow
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat oven to 325℉ and line a cookie sheet with parchment paper.
- Beat the egg whites and erythritol together until frothy.
- Stir in the Keto Chow and coconut. The dough will be stiff.
- Use a small scoop or tablespoon to shape cookies, then place on the prepared baking sheet.
- Bake for about 12 minutes, or until the cookies are starting to turn gold around the edges and the center is still slightly soft.
- Transfer cookies to a rack to cool completely.
- Store in an airtight container at room temperature for up to three days.
Notes
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Nutrition
Serving: 1cookie (.75 oz.) | Calories: 147.37kcal | Carbohydrates: 13.12g | Protein: 4.54g | Fat: 13.06g | Saturated Fat: 10.72g | Polyunsaturated Fat: 0.28g | Monounsaturated Fat: 1.18g | Trans Fat: 0.07g | Cholesterol: 26.57mg | Sodium: 99.34mg | Potassium: 259.92mg | Fiber: 3.35g | Sugar: 1.57g | Vitamin A: 215.96IU | Vitamin C: 14.11mg | Calcium: 86.41mg | Iron: 0.84mg | Sugar Alcohol: 7.93g | Net Carbs: 1.84g