4 large egg whites, room temperature
2 tablespoons of your favorite granular sweetener, monk fruit sweetener or erythritol
2 cups grated unsweetened coconut
Preheat the oven to 180°C/350°F. Line a baking tray with baking paper and set aside.
Place the egg whites in a large mixing bowl and beat until soft peaks form. Slowly add the sweetener and continue whisking until stiff peaks form. Add coconut flakes until everything is well mixed. Using a cookie scoop or large spoon, scoop some of the mixture and place on a baking sheet lined with baking paper.
Bake the macarons for 10 minutes or until the edges and tops are golden brown. Remove from the oven and let cool at room temperature.