Adapted from detskalsmageafnoget.
2 egg whites
Sweetener (I use one heaping tsp SØD liquid sweetener)
Vanilla beans (from one vanilla pod) or 1 tsp vanilla extract
100g unsweetened shredded coconut
100g almonds, grounded
Whish the egg whites with your choosen sweetener and vanilla extract/ vanilla beans.
Gently fold in the shredded coconut and almond flour.
Bake in a prehated oven for about 15 minutes (check once in a while to see if the macaroons have browned) at 180°C. To make these raw simply place in a dehydrator or on dehydration sheets.
Sweetner notes: really any sweetener equal to the amount of 50g sugar will do. I wouldn’t use agave or honey in this recipe though
Makes approx 18 macaroons, 14g each, at 62 kcal
Nutritional breakdown: contains 63% fat, 9% protein and 28% carbs