KETO Friendly "Light As Air" Coconut Macaroons (Gluten Free)

Light and fluffy Coconut Macaroons.

Ingredients:
4 egg whites
2 - 4 tablespoons Lakanto Classic Sweetener or other granulated sugar substitute (I used 3 tablespoons)
1 teaspoon pure vanilla extract
2 cups unsweetened shredded coconut

Method:
Preheat oven to 350*. Line two baking sheets with parchment paper and set aside.
Place the egg whites and sweetener in a large bowl. Beat with an electric mixer until soft peaks form. Add the vanilla and continue to beat until stiff peaks form. (Or, until a portion on a bowl scrapper turned sideways, sticks to the scraper, instead of sliding back into the bowl.) 
Add the coconut and gently mix by hand, until the coconut is evenly distributed throughout the egg whites. Using two spoons, divide the coconut mixture between the two prepared cookie sheets, with 10 mounds on each sheet.
Bake for 4 - 5 minutes. Turn the cookie sheet around and bake for an additional 4 - 5 minutes. Remove from the oven and allow to cool, on the cooking sheet, for 20 minutes. 

Coconut Macaroons cooling on cookie sheet.

Remove and store in an airtight container. Makes 20 macaroons

Notes: 
My husband was surprised that sugar-free macaroons tasted so good!
Nutritional info for one cookie:  
calories: 55 ~ fat: 5.2 grams ~ net carbs: 0.6 grams ~ protein: 1.2 grams