Optional-sugar free melted chocolate to drizzle over finished cookies.
Preheat your oven to 325 and prep a sheet pan for nonstick. I use parchment paper. If you are using something else, be sure to grease it up well. Both methods should be lightly topped with some sprinkled flour.
In a mixing bowl, combine together the coconut flakes, sugar alternative, salt and flour.
Add the vanilla extract to the bowl and then fold in the egg whites.
Use a tablespoon or similar sized item to scoop up each macaroon from the mixing bowl and place it onto the pan. Leave at least an inch between cookies.
Bake for 20-25 minutes or until they begin to brown. Allow the macaroons to cool on a rack before serving.
Optional- drizzle sugar free chocolate, that has been melted, over your cookies.
See post for ingredient details
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!