Gluten-Free Macaroons

READY IN: 30mins
YIELD: 20 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whip egg whites, vanilla, almond extract, cream of tartar, and Xanthan gum until soft peaks form.
  • Gradually beat in Stevia or Splenda sweetener, and whip until stiff peaks form.
  • In a separate bowl, mix almond flour, coconut flour, salt, and shredded coconut.
  • Fold egg whites mixture into flour/coconut mixture.
  • Spoon tablespoon mounds onto parchment paper lined baking sheet.
  • Bake at 300 degrees for 18-20 minutes (or until slightly browned on edges).
  • Microwave chocolate chips and olive oil for 20 seconds at a time, stirring between, until melted and smooth.
  • Drizzle melted chocolate over the top of the macaroons.
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