Macaroon Fat Bombs

Yield
6
Cooking Time
30 minutes

Ingredients

  • 1 Tbsp vanilla extract
  • 2 Tbsp sweetener
  • 1 C shredded coconut
  • 1 C organic almond flour
  • 1 Tbsp coconut oil
  • 3 eggs

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.