Keto Coconut Macaroons

1.Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper.

2.In a large, clean bowl, beat egg whites with cream of tartar using an electric mixer until soft peaks form.

3.Gradually add the powdered sweetener, beating until stiff, glossy peaks form.

4.Gently fold in the vanilla extract, almond extract (if using), shredded coconut, and salt until just combined. Be careful not to deflate the egg whites.

5.Using a small cookie scoop or two spoons, drop rounded tablespoons of the mixture onto the prepared baking sheet, forming small mounds.

6.Bake for 15-20 minutes, or until the edges are golden brown and the macaroons are set. Keep a close eye on them to prevent burning.

7.Remove from oven and let cool completely on the baking sheet before transferring to a wire rack. They will firm up as they cool.