Keto Chocolate Macaroons – Small Batch Recipe
INGREDIENTS
½ cup sugar-free chocolate chips we use semi-sweet Lily’s Sweets
1 ½ cup unsweetened shredded coconut
1 tablespoon coconut oil
½ teaspoon pure vanilla extract
Pinch of sea salt
INSTRUCTIONS
In an 8” or larger cast iron skillet toast the coconut over low heat until golden. Transfer to a bowl.
To the skillet, add the chocolate chips, coconut oil, vanilla, and salt. Heat just until melted and smooth.
Pour the chocolate mixture over the coconut and mix well. Use a cookie scoop to divide out into 8 macaroons and place on the parchment lined baking sheet.
Transfer the baking sheet to the refrigerator and chill for at least 30 minutes. Store refrigerated or at room temperature after they have set.
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