KETO Friendly BEST Coconut Macaroons (Gluten & Sugar Free)

Perfect & Guilt Free Macaroons!

Ingredients:
1/3 cup water
3/4 cup Lakanto Classic Monkfruit sweetener (or granulated sweetener of choice)**
1/4 teaspoon pink Himalayan or sea salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
2 large eggs
4 cups unsweetened shredded coconut
1/2 cup Lily's sugar free dark chocolate chips**
1 teaspoon coconut oil
parchment paper

Method:
Preheat oven to 350*. Line baking sheets with parchment paper and set aside. In a small saucepan, stir together the water, sweetener, salt and extracts. Bring to a boil over a medium-high heat. Remove from heat and stir the syrup. Set aside.
Mix the coconut and eggs in a food processor. Add the syrup and blend to form a well blended dough. Use spoons or a scoop to place 30 equal portions of the coconut "dough", an inch apart, on the prepared baking sheets. Bake for 5 minutes. Rotate the baking sheet, in the oven, and continue baking for another 5 minutes, or until lightly browned.

Cool on a rack. Heat the chocolate chips and coconut oil for 20 to 30 seconds until melted. Stir and drizzle over the tops of the baked cookies. Makes 30 cookies.

**If you are not following a sugar free diet, regular granulated sugar and chocolate chips may be used.

Note: This recipe produces perfect coconut macaroons. (My husband loves these and questioned whether they really are KETO.)

Nutritional info per cookie:
99.9 calories ~ 9. 29 grams fat ~ 1.49 grams net carbs ~ 1.5 grams protein