Keto Chocolate Orange Macaroons


Step 1 Preheat the oven to 150 °C/ 300 °F (conventional), or 130 °C/ 270 °F (fan assisted) and line a baking sheet with parchment paper.

Step 2In a large bowl combine the egg whites, salt, orange extract, and erythritol with a hand mixing until stiff peaks form. Fold in the unsweetened coconut and orange zest.

Step 3 Divide into 22 little mounds (about 20 g/ 0.7 oz each) on the baking sheet and transfer to the oven. Bake for 10-20 minutes until set and slightly golden. Remove to a wire cooling rack.

Step 4Combine the chocolate chips and the coconut oil in a microwave safe bowl and microwave in 30 second increments until melted and smooth. Drizzle the macaroons with the chocolate and refrigerate until set.

Step 5Store at room temperature in a sealed container for up to one week.