Paleo Coconut Macaroons

• 2 eggs
• 2 tablespoons maple syrup
• 2 teaspoons erythritol
• 3 tablespoons coconut milk
• 1 1/2 teaspoons vanilla extract
• 1 pinch Himalayan salt
• 1 cup unsweetened flaked coconut

1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. Beat eggs, maple syrup, and erythritol in a bowl until creamy, about 2 minutes. Add coconut milk, vanilla, and salt; mix well. Mix in shredded coconut until a dense, sticky batter forms.
3. Take 1 tablespoon of batter and roll into a sphere. Place on the baking sheet. Repeat with remaining batter.
4. Bake in the preheated oven until set, about 10 minutes. Flip macaroons and bake until lightly golden, about 5 minutes more. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

eggs, maple syrup, erythritol, coconut milk, vanilla, salt, coconut

Taken from www.allrecipes.com/recipe/260406/paleo-coconut-macaroons/ (may not work)