200g Dessicated Coconut
4 egg whites
50g Stevia
1 tsp vanilla essence
1 tbsp Ground Almonds
Place all the ingredients except the coconut into a bowl and whisk until fairly stiff.
Fold in the coconut.
Use a soup spoon to scoop out the macaroon mix onto a baking try covered in grease proof paper. I made 10.
Place in an oven at 160 Celsius for 15-20mins.
Remove when golden brown and leave to cool.
When cooled, you may want to dip the bottoms in melted dark chocolate.
Contains 141 calories per macaroon, 1.6g of carbs, 2.6g of protein and 13.5g of fat.