Nutty coconut and dark chocolate pair up in this soft and chewy treat.
2.5 cups unsweetened shredded coconut
1/2 cup almond flour
3 egg whites
1/2 cup erythritol (I use granular Swerve)
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon salt
6 ounces 90% dark chocolate
Put shredded coconut on baking sheet and bake at 300 degrees for 3-4 minutes. This brings out the sweet and nutty flavors.
Combine all ingredients in bowl and mix. Roll into 1.5" balls and place on parchment lined baking sheet. Bake at 325 degrees for 18-20 minutes.
While baking, melt your chocolate. You can use a double-boiler method or just microwave to melt. If boiling, use a small pot and put it over the lowest possible heat, removing here and there to stir so the chocolate melts perfectly and does not seize up.
Once the macaroons are done baking and have cooled, dip the bottoms in the chocolate. Place on parchment and drizzle chocolate on top. Let cool completely.
You will likely have a couple ounces of melted chocolate left over. So go grab some strawberries and dip those too! Enjoy!