Coconut macaroons

Preheat the oven to 175 °C.

For the perfect texture, whip the egg whites (3 egg whites) until stiff peaks form.

For the best results, add a few drops of lemon juice to the egg whites, and make sure that the bowls and beaters are completely dry and free of fat.

In a separate bowl, combine the remaining ingredients:

• Coconut flakes (8 tbsp)
• Vanilla (a pinch)
• Coconut flour (4 tbsp)
• Erythritol (2 tbsp)
• Coconut oil (1 tbsp)

Mix them thoroughly until smooth.

Now gently fold the whipped egg whites into the mixture, trying to maintain the fluffiness of the batter.

Divide the batter into 6 equal parts, forming slightly flattened balls. Since the batter is very delicate, handle it carefully.

Bake the macarons in the preheated oven for 15-20 minutes, until they are golden.