Carmel Coconut Macaroons

Makes 4 servings

Ingredients

¾ cup Almond Flour                                                                                                                          

1 ½ cup dried, shredder unsweetened coconut                                                                          

¼ cup Coconut Oil                                                                                                                             

3 tablespoon Butter                                                                                                                          

2 tablespoon Heavy Whipping Cream                                                                                          

2 tablespoon Erythritol (Swerve)

1 ½ teaspoon Vanilla Extract

1 teaspoon Maple Extract

10 drops Liquid Stevia

Pinch of salt.

*Tip: Broiling for an additional few minutes can help add a browned color to the top of the macaroons

Preparation

1.       Heat butter in a small pan under low heat. Stir this until it becomes completely browned.

2.       Stir in the heavy whipping cream, erythritol (Swerve), and maple extract and stir until fully combined.

3.       Set aside and let cool

4.       Preheat oven to 200F.

Instructions

1.       Add all other ingredients to a bowl, mix well, and then add caramel sauce on top of ingredients

2.       Mix everything together until a dough is formed

3.       To form each macaroon, gently pack dough into a rounder “measured” tablespoon and tap against hand to dislodge.

4.       Lay all macaroons on a silpat and sprinkle a small amount of shredded coconut on top.

5.       Bake for 50 minutes, or until slightly golden brown on top.