Servings: 24

1 large egg 1 large egg
 
1/4 cup granulated Swerve ¼ cup granulated Swerve
 
2 1/2 cups unsweetened coconut 2 ½ cups unsweetened coconut
 
3 1/2 tablespoons butter melted 3 ½ tablespoons butter melted
 
1/2 teaspoon vanilla ½ teaspoon vanilla
 
2 tablespoons Lily's Chocolate Chips 2 tablespoons Lily's Chocolate Chips

Preheat oven to 350 degrees and line a cookie sheet with parchment paper or grease a cookie sheet.
Melt butter then add coconut and mix together well.
In a separate bowl, add sugar and egg and beat with a mixer until mixture is fluffy.
Add butter, coconut, and vanilla to the sugar and egg and combine well.
Drop with a small cookie scoop onto the parchment paper and cook for 8 to 10 minutes or until coconut macaroons become slightly toasted on top and bottom.
Make sure to check often as they can burn quickly.
Remove from oven and cool on a wire cooling rack.
Add 2 tablespoons Lily's Chocolate Chips to a ziplock bag (don't close the bag) and microwave 30 seconds.
Press on chips with your hand to see if they are completely melted. Continue microwaving in 15-second intervals until the chocolate chips are melted.
Cut a tiny corner off the bag and squeeze melted chocolate so that when you move the bag back and forth over the cookies the chocolate drizzles.
Place cookie sheet in the fridge so that chocolate can set.

Nutritional Information per MyFitnessPal app based on 24 cookies -83 calories, 8.3 grams of fat, .0 grams of protein, and 2.5 grams of carbs – 1.3 grams of fiber = 1.2 Net Carbs per cookie  Nutritional Information per MyFitnessPal app based on 24 cookies -83 calories, 8.3 grams of fat, .0 grams of protein, and 2.5 grams of carbs - 1.3 grams of fiber = 1.2 Net Carbs per cookie