keto magic coconut macaroons
these indulgent seeming chocolate dipped coconut and pecan cookies taste so much like the traditional cookie tray favorite that no one will guess they're made entirely from keto diet friendly ingredients . you can find erythritol sweetener at well stocked grocery stores in the baking aisle . the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas .
coconut oil, low calorie sweetener, large eggs, almond flour, vanilla extract, salt, unsweetened shredded coconut, finely chopped pecans, unsweetened cocoa powder, low calorie sweetener, coconut oil, vanilla extract
- 1.0 tablespoon coconut oil
 - 0.2 cup low calorie sweetener
 - 2.0 large eggs
 - 0.2 cup almond flour
 - 1.0 teaspoon vanilla extract
 - 0.2 teaspoon salt
 - 1.5 cup unsweetened shredded coconut
 - 0.5 cup finely chopped pecans
 - 0.2 cup unsweetened cocoa powder
 - 1.5 tablespoon low calorie sweetener
 - 2.0 tablespoon coconut oil
 - 0.5 teaspoon vanilla extract

- preheat oven to 350deg f.
 - line a baking sheet with parchment paper.
 - whisk together coconut oil, erythritol, eggs, almond flour, vanilla extract, and salt in a medium mixing bowl until smooth.
 - stir in coconut and pecans.
 - using a small ice cream scoop and/or clean, dampened hands, divide mixture into 16 rounded mounds, spacing them 1 inch apart on prepared baking sheet.
 - bake cookies on middle rack of oven until light golden brown on top, 13 15 minutes.
 - check to see that cookies are done.
 - remove from oven or add time as needed.
 - let cookies cool on baking sheet on a rack for 15 20 minutes.
 - make chocolate coating whisk together cocoa powder, erythritol, coconut oil, and vanilla in a small bowl until smooth.
 - dip the bottom of each cooled cookie into chocolate mixture and return it to the baking sheet.
 - once all the cookies have been dipped, drizzle remaining chocolate over tops of cookies with a spoon.
 - freeze cookies 10 minutes to set the chocolate.
 - serve cookies, or store in an airtight container in the refrigerator up to 1 week.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 tablespoon coconut oil
- 0.2 cup low calorie sweetener
- 2.0 large eggs
- 0.2 cup almond flour
- 1.0 teaspoon vanilla extract
- 0.2 teaspoon salt
- 1.5 cup unsweetened shredded coconut
- 0.5 cup finely chopped pecans
- 0.2 cup unsweetened cocoa powder
- 1.5 tablespoon low calorie sweetener
- 2.0 tablespoon coconut oil
- 0.5 teaspoon vanilla extract

 ### Assistant: The ingredients you'll need are:
- 1.0 tablespoon coconut oil
- 0.2 cup low calorie sweetener
- 2.0 large eggs
- 0.2 cup almond flour
- 1.0 teaspoon vanilla extract
- 0.2 teaspoon salt
- 1.5 cup unsweetened shredded coconut
- 0.5 cup finely chopped pecans
- 0.2 cup unsweetened cocoa powder
- 1.5 tablespoon low calorie sweetener
- 2.0 tablespoon coconut oil
- 0.5 teaspoon vanilla extract


You can follows these steps to make the recipe:
- preheat oven to 350deg f.
- line a baking sheet with parchment paper.
- whisk together coconut oil, erythritol, eggs, almond flour, vanilla extract, and salt in a medium mixing bowl until smooth.
- stir in coconut and pecans.
- using a small ice cream scoop and/or clean, dampened hands, divide mixture into 16 rounded mounds, spacing them 1 inch apart on prepared baking sheet.
- bake cookies on middle rack of oven until light golden brown on top, 13 15 minutes.
- check to see that cookies are done.
- remove from oven or add time as needed.
- let cookies cool on baking sheet on a rack for 15 20 minutes.
- make chocolate coating whisk together cocoa powder, erythritol, coconut oil, and vanilla in a small bowl until smooth.
- dip the bottom of each cooled cookie into chocolate mixture and return it to the baking sheet.
- once all the cookies have been dipped, drizzle remaining chocolate over tops of cookies with a spoon.
- freeze cookies 10 minutes to set the chocolate.
- serve cookies, or store in an airtight container in the refrigerator up to 1 week.
- .

