Coconut Macaroons (Dairy-Free)

Ingredients

• 3 cups unsweetened shredded coconut
• 3 egg whites
• 1/3 cup allulose
• 1 tsp vanilla extract
• pinch of salt

Method

1. 1

   Preheat oven to 325°F and line a baking sheet with parchment paper.

2. 2

   Whisk egg whites, allulose, vanilla, and salt together until slightly foamy.

3. 3

   Fold in the shredded coconut until evenly coated.

4. 4

   Scoop into small mounds on the prepared baking sheet.

5. 5

   Bake 18-20 minutes, until the outsides are golden but the centers still look slightly underdone — pulling them at this stage is what keeps macaroons chewy inside; baking until they look uniformly done all the way through dries them out.