Keto Magic Coconut Macaroons

• 1 Tbsp - coconut oil
• ¼ Cup - low calorie sweetener
• 2  - large eggs
• ¼ cup - almond flour
• 1 teaspoon - vanilla extract
• ¼ teaspoon - salt
• 1 ½ Cup - unsweetened shredded coconut
• ½ Cup - finely chopped pecans
• ¼ cup - unsweetened cocoa powder
• 1 ½ Tablespoon - low calorie sweetener erythritol
• 2 Tablespoon - coconut oil
• ½ Teaspoon - vanilla extract

Instructions

1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper.
3. Whisk together the coconut oil, erythritol, eggs, almond flour, vanilla extract, and salt in a medium mixing bowl until smooth. Stir in the coconut and pecans.
4. Using a small ice cream scoop and/or clean, dampened hands, divide the mixture into 16 rounded mounds, spacing them 1 inch apart on the prepared baking sheet.
5. Bake the cookies on middle rack of oven until light golden brown on top, 13-15 minutes.
6. Check to see that cookies are done. Remove from oven or add time as needed.
7. Let cookies cool on the baking sheet on a cooling rack for 15-20 minutes.
8. Make the chocolate coating: Whisk together the cocoa powder, erythritol, coconut oil, and vanilla in a small bowl until smooth.
9. Dip the bottom of each cooled cookie into the chocolate mixture and return it to the baking sheet. Once all the cookies have been dipped, drizzle the remaining chocolate over the tops of cookies with a spoon.
10. Freeze the cookies for 10 minutes to set the chocolate.
11. Serve cookies immediately, or store in an airtight container in the refrigerator for up to one week.