Shredded coconut gets whipped together with frothy egg whites, a touch of vanilla, and a pinch of sea salt, then sweetened with stevia instead of the usual sugar rush. Every strand gets coated and pressed into compact little mounds that hold their shape beautifully in the oven. The edges toast to a deep golden brown while the centers stay soft and chewy, firming up just right as they cool. These come together with only five simple ingredients and no flour or grain-based binders in sight, making them an easy, low-fuss treat to bake anytime. They're a great pick for a gluten free dessert stash, whether you're portioning them out for a party tray or keeping a batch on hand for snacking. Light, naturally sweet, and satisfyingly chewy — this is coconut macaroon perfection in every bite.
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Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk the egg whites, stevia, vanilla extract, and salt together until the whites are frothy and the stevia is fully dissolved, about 1 minute.
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