In a small bowl, combine melted butter, vanilla extract, buttercream extract (omit for regular macaroons), and an egg. Beat with a fork until everything is well combined. In a medium-sized bowl, combine Swerve Confectioners, macaroon coconut (or coconut flakes), and coconut flour. Mix until well combined.
Add the wet ingredients to the dry and combine.
Onto a non-stick cookie sheet or a cookie sheet covered with a non-stick silicone baking mat, scoop out tablespooon-sized macaroons. Then, sprinkle a bit of granular erythritol on top of each unbaked macaroon (omit for regular macaroons).
Bake at 375 F for 12-15 minutes.
Cool and enjoy!
If you want, you can go “full sugar cookie” with these! To do that, you would:
Add some granular erythritol to a small bowl.
Take each tablespoon-sized macaroon and roll it into a ball.
Roll each ball in the granular erythritol.
Lightly press each macaroon into a mini-sugar cookie shape.
Watch these carefully in the oven since they’re flattened. I found my oven baked them in about eight minutes.
If you don’t have the buttercream extract or want to make regular keto macaroons, skip the buttercream extract.Adapted from Trader Joe's Butter Coconut Macaroons recipe