You'll want to make sure to bake these on a silicone baking sheet as they can get somewhat sticky if you do not. Watch the tops, these can burn easily if placed too close to the heat! Coconut flakes are very sensitive. I used a 1 oz cookie scoop and this recipe yielded 20 cookies for me.
3/4 cup egg whites ( I used carton egg whites)
1/2 cup powdered sugar substitute (I used Pyure)
3 cups unsweetened shredded coconut
2 teaspoons almond extract
1/2 cup diced fresh strawberries
2 tablespoons unsweetened almond milk
Preheat oven to 350 degrees Fahrenheit. You will want to have 2 sheet pans lined with silicone mats.
Using a stand up mixer, mix your egg whites until stiff peaks form.
Carefully fold in the coconut and sweetener of your choice. Add in the almond extract and strawberries and almond milk. Refrigerate the mixture for 20 minutes.
Using the cookie scoop, scoop out rounded balls of the dough onto the silicone baking mats.
Bake for 15- 18 minutes, checking the tops of the macaroons.
Allow to cool completely before removing with a spatula
Yields 20 - 1 oz cookies