Snack

Coconut Macaroon Fat Bombs is for Snack.

Coconut Macaroon Fat Bombs takes 15 minutes to prepare.

Coconut Macaroon Fat Bombs takes 8 minutes to cook.

Coconut Macaroon Fat Bombs makes 12 servings.

The ingredients for Coconut Macaroon Fat Bombs are:

1/4 serving Bob's Red Mill Almond Flour
8 tbsp (1/2 cup) Shredded Coconut Unsweetened (Bob's Red Mill)
.50 cup Egg whites (3 med eggs)
1 tbsp Coconut Oil
1 Tbs. vanilla extract
2 Tbsp no calorie sweetener

Here is how you make Coconut Macaroon Fat Bombs:

Instructions1. In a bowl mix almond flour, coconut and swerve until well blended.2. Melt the coconut oil in a small saucepan and add the vanilla extract to it.3. In the meantime chill a medium bowl in the freezer for mounting the egg whites.4. Add the melted coconut oil to the flour mix and blend really well.5. Put the egg whites in the chilled bowl and whisk until stiff, (very foamy holding stiff peaks).6. Gently incorporate the egg whites into the flour mix, trying to not overmix and to preserve some of the volume from the eggs whites.7. Spoon the mixture onto a cookie sheet, or into muffin cups if you prefer. Makes 12...(I used a mini muffin pan) Bake at 400 for 8 minutes or until macaroons start to brown on top. Remove from oven and let cool before removing from the cookie sheet.Serving Size:?12

The nutritional information for Coconut Macaroon Fat Bombs is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 51.4

• Total Fat: 4.6 g
• Cholesterol: 0.0 mg
• Sodium: 17.8 mg
• Total Carbs: 1.4 g
• Dietary Fiber: 0.7 g
• Protein: 1.9 g

The dietary needs meet for Coconut Macaroon Fat Bombs is Low Carb