Eat It

Instructions

1

In a bowl mix almond flour, coconut and mix until well blended.
2

Melt the coconut oil in a small saucepan and add the vanilla extract to it.
3

In the meantime, chill a medium bowl in the freezer for mounting the egg whites.
4

Add the melted coconut oil to the flour mix and blend really well.
5

Put the egg whites in the chilled bowl and whisk until stiff enough to support an egg without letting it fully submerge.
6

Gently incorporate the egg whites into the flour mix, folding gently to not overmix and to preserve some of the volume from the eggs whites.
7

Spoon dollops of the mixture onto a cookie sheet, or into muffin cups if you prefer.
8

Bake at 400 for 8 minutes or until macaroons start to brown on top. Remove from oven and let cool before removing from the cookie sheet.