Servings: 12

Condensed Milk

Ingredients:

• 1 ¼ cup of heavy cream

• 2 tablespoons of butter 

• ½ cup of sweetener 

• 1 teaspoon of vanilla extract 

Macaroons:

• 2/3 cup of condensed milk 

• 1 large egg white

• 1 tablespoon of vanilla extract

• 1/8 teaspoon salt

• 3 cups unsweetened coconut flakes

• Choczero sugar free milk or dark chocolate chips melted, for dipping cookies

Directions:

1. Add all of the ingredients for the condensed milk into a saucepan on medium heat and stir.

2. Let it simmer on low heat for 30-40 minutes until it is fragrant and becomes an amber color.

3. Preheat the oven to 325°F. Line baking sheet with parchment paper.

4. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.

5. With a spoon, scoop up about 2 Tablespoons of the dough and place the dough balls on the sheet. 

6. Squeeze with your hands to form a peak.

7. Bake cookies for 15 to 20 minutes. The cookies will turn golden brown and will set up. You want the coconut to be toasted on the top and bottom.

8. Cool the cookies on the baking sheets until they are firm and set. 

9. Melt chocolate in a microwave safe bowl. 

10. Dip the cookies into the chocolate-just so the bottoms are covered

11. Drizzle the tops with chocolate.

12. Let the cookies sit or place in the fridge until the chocolate is set.

13. Enjoy!

Nutrition:

Nutrition per serving:

• 3g Net Carbs 

• 7g Fiber 

• 10g Total Carbs 

• 3g Protein

• 22g Fat 

• 243 Calories
  

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