Keto Coconut Macaroons Dipped in Chocolate

Disclaimer: This recipe and the accompanying images were created by Simona Zucca from @delicamara

Ingredients:

• 200gr shredded coconut 
• 20gr erythritol (or sweetener of your choice)
• 4 egg whites
• optionally you can add 1 tsp cream of tartar to whip the egg whites (cream of tartar, optional)
• 1/8 tsp salt
• 25gr Funky Fat Foods Dark Chocolate 

Instructions:

1. Whip the egg whites together with the salt until stiff. Add the erythritol.
2. Add the shredded coconut and stir carefully with a spatula.
3. Form the macaroons and place them on a tray lined with baking paper or a silicone mat.
4. Bake at 150º for 15 minutes. Then lower it to 130º for 20 more minutes.
5. Melt the chocolate in a bain-marie.
6. When the macaroons have cooled, take them carefully and introduce them into the chocolate. Place them on a rack on their sides, until the chocolate solidifies or store them in the fridge to solidify faster.

For the full-step video click here!