Coconut Macaroons

Coconut Macaroons

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 30


  • second Spray Coconut Oil
  • 4 large Egg Whites
  • cup Xylitol
  • ½ tsp Vanilla Extract
  • ¼ tsp Salt
  • 2 cups Dried Shredded Coconut


  • Heat oven to 300°F. Spray two baking sheets with spray coconut oil.
  • With an electric mixer on medium speed, beat egg whites until medium peaks form. Gradually beat in xylitol, vanilla extract and salt. Turn speed up to high and continue beating until stiff (but not dry) peaks form.
  • Using a rubber spatula, fold in coconut.
  • Drop tablespoon-sized mounds of mixture onto prepared baking sheets. Bake 15 minutes. Cool on sheets 1 minute before carefully transferring to wire racks to cool completely.

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