Ingredients
Ingredients
- 3 Cups Unsweetened Shredded Coconut
- 2 Large Egg Whites
- 1/3 Cup Monk Fruit Sweetener (or Erythritol)
- 1/4 Tsp Almond Extract
- 1/4 Cup Sugar Free Sweetened Condensed Milk (or Cream Cheese) - Softened
- 1 Pinch Salt
- 1 Tsp Vanilla
Directions
Directions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, combine coconut, powdered monk fruit, and salt.
- Stir in egg whites, sugar-free condensed milk (or cream cheese), vanilla, and almond extract (if using)
- Mix until all of the coconut is evenly coated. The mixture should be moist enough to hold together when squeezed.
- Using a small cookie scoop or two tablespoons, form compact mounds and place them about 2 inches apart on the prepared baking sheet.
- Bake for 18–22 minutes, or until the tops and edges are lightly golden.
- Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Nutrition
Per serving · 12 servingsCalories
150
Fat
12 g
Saturated fat
10 g
Carbohydrates
6 g
Sugar
1 g
Fiber
4 g
Protein
3 g
Sodium
50 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Cups Unsweetened Shredded Coconut
- 2 Large Egg Whites
- 1/3 Cup Monk Fruit Sweetener (or Erythritol)
- 1/4 Tsp Almond Extract
- 1/4 Cup Sugar Free Sweetened Condensed Milk (or Cream Cheese) - Softened
- 1 Pinch Salt
- 1 Tsp Vanilla
Recipe Related Shopping
Cookie / Ice cream Scoop
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Cookie Sheets, Good Cook Set of 3 Non-Stick
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Monk fruit Sweetener
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Vanilla
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