Coconut Macaroons (4 Ingredient Recipe)

My coconut macaroons recipe makes chewy, golden cookies with just 4 ingredients, plus optional chocolate drizzle. So easy to make!

📝 Ingredients

• 2 large Egg whites ((at room temperature))
• 1/3 cup Besti Monk Fruit Allulose Blend
• 1 tsp Vanilla extract ((or a combination of vanilla and almond extracts))
• 1/4 tsp Sea salt
• 2 cups Unsweetened shredded coconut
• 2 oz Sugar-free dark chocolate chips ((optional))
• 1/2 tbsp Coconut oil ((optional))

👨‍🍳 Instructions

1. 1Preheat the oven to 325 degrees F (163 degrees C). Line a baking sheet with parchment paper.
2. 2Place the egg whites in a large bowl. Using a hand mixer with a whisk attachment, beat until stiff peaks form. If you tilt the bowl, they should barely move and should not pour out.
3. 3Gradually add Besti, 1-2 tablespoons (14 grams) at a time, while beating constantly. Beat in the vanilla extract and sea salt.
4. 4Gently fold in the coconut flakes with a rubber spatula, being careful not to break down the whites.
5. 5Use a medium cookie scoop to drop the batter onto the lined pan. Keep the mounds tall and rounded, do not flatten.
6. 6Bake coconut macaroons for 13-18 minutes, until golden brown. Cool completely before handling.
7. 7For 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. Refrigerate for 20-30 minutes, until the chocolate is set.