Step 1

Preheat oven to 320°F (160°C). Line a big baking sheet with parchment paper.

Step 2

Separate egg whites from egg yolks and put all the whites into a large bowl.

Step 3

Whip the egg whites with a hand mixer until they have stiff peaks. This should take around 3-5 minutes.

Step 4

Carefully fold in the shredded coconut and sweetener to the egg whites being careful not to over mix too much.

Step 5

Take a 1 tablespoon measuring spoon and with that, scoop out small portions of the cookies, shaping them into balls as you go. Place them on your baking tray with about 1/2 inch in between each macaroon, they won't rise much so don't worry about leaving big gaps. This recipe should make about 20 cookies.

Step 6

Bake for 17-20 minutes until they are golden and crispy.