Keto Macaroons

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Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, combine the coconut, Swerve, almond flour, gelatin, and salt.

Stir in the coconut oil.

Beat the egg whites in the bowl of a stand mixer until firm peaks form.

Gently stir in the coconut mixture, vanilla extract, and almond extract.

– Use a cookie scoop to drop the cookies onto the parchment-lined baking sheet. Lightly press with your fingers. – Bake for 16 to 20 minutes, until golden brown.

– Transfer to a cooling rack that is lined with parchment paper. – Melt the chocolate in the top of a double boiler. Drizzle over the cookies. – Cool before serving.

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