Gluten-Free Macaroons

• 8 egg whites
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon xanthan gum
• 2 1/2 cups stevia
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 2 1/2 cups unsweetened dried shredded coconut
• 1/2 cup sugar-free chocolate chips
• 1 tablespoon extra virgin olive oil

1. Whip egg whites, vanilla, almond extract, cream of tartar, and Xanthan gum until soft peaks form.
2. Gradually beat in Stevia or Splenda sweetener, and whip until stiff peaks form.
3. In a separate bowl, mix almond flour, coconut flour, salt, and shredded coconut.
4. Fold egg whites mixture into flour/coconut mixture.
5. Spoon tablespoon mounds onto parchment paper lined baking sheet.
6. Bake at 300 degrees for 18-20 minutes (or until slightly browned on edges).
7. Microwave chocolate chips and olive oil for 20 seconds at a time, stirring between, until melted and smooth.
8. Drizzle melted chocolate over the top of the macaroons.

egg whites, vanilla, almond extract, cream of tartar, xanthan gum, stevia, almond flour, coconut flour, salt, coconut, sugar, extra virgin olive oil

Taken from www.food.com/recipe/gluten-free-macaroons-533389 (may not work)