Gluten-Free Keto Coconut Macaroons Recipe

The best gluten-free keto coconut macaroons recipe takes just 25 minutes! Learn how to make coconut macaroons with just 6 ingredients + one bowl.
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Ingredients

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Get It NowInstructions
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Preheat the oven to 325 degrees F (163 degrees C). Line a baking sheet with parchment paper.
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Using a hand mixer with a whisk attachment, beat the egg whites until medium-stiff peaks form. They should barely move if you tilt the bowl and should not pour out.
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Gradually add the sweetener, 1-2 tablespoons (14 grams) at a time, while beating constantly. Beat in the sea salt and vanilla extract.
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Gently fold in the coconut flakes, being careful not to break down the whites.
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Use a medium cookie scoop to drop the batter onto the lined pan.
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Bake for 15 to 20 minutes, until golden brown.
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Make the optional chocolate drizzle: In the microwave or a double boiler on the stove, melt the chocolate chips and coconut oil, stirring until smooth. Drizzle the chocolate on top of the macaroons.
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Cool the macaroons until no longer hot, then refrigerate for about 20 to 30 minutes to set the chocolate.
Recipe Notes
Serving size: 1 macaroon cookie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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