Coconut Macaroons

By Bailey1_

Ingredients

• 4 egg whites
• 1/4 teaspoon salt
• 1 teaspoon SweetLeaf® Liquid Stevia Coconut Sweet Drops™
• 3 cups shredded unsweetened coconut flakes
• 1/4 cup melted coconut butter
• Optional topping: 1/2 cup melted unsweetened carob chips

Details

Servings 6
Adapted from sweetleaf.com

Preparation

Step 1

Preheat oven to 350 degrees. With an electric mixer, whisk egg whites, salt and Coconut Sweet Drops until frothy. Pour coconut flakes into egg white mixture and stir just until moistened. Mix in melted coconut butter and stir until combined. Line a baking sheet with parchment paper. Using an ice cream scoop, scoop batter and pat down into scoop to pack it in well. Drop rounded batter onto cooking sheet, spacing an inch apart from each other. Bake 20-25 minutes until golden brown. Cool 5 minutes, then transfer to wire rack. Once completely cooled, drizzle melted carob over the tops, if desired. Store in an air-tight container.