Ingredients for 14 Servings
-
2 cups unsweetened shredded coconut
4 egg whites from large eggs (should be about ½ cup)
1 teaspoon vanilla extract
1 cup sugar substitute (liquid forms of Splenda, with zero carbs)
2 Tbsp water
Total Time
Goes Great with
Preparation
- 1. Heat oven to 375 F. Line baking sheet with parchment paper on a silicone mat.
2. Measure egg whites. If they aren’t quite ½ cup, add a little water to reach that level. Then add the vanilla, liquid sweetener if using, and water so sweetener and water together equal 2 Tablespoons.
3. If using powdered sweetener, mix in with unsweetened coconut.
4. Mix dry and wet ingredients together. The mixture should just hold together. Let set a minute or two and you’ll be able to mold them better.
5. Roll into balls a little bigger than an inch in diameter. Slightly flatten and put on baking sheet. Place at least half an inch apart.
6. Turn down the oven to 325 F, and bake for about 15 minutes, but start checking them a couple of minutes before. Cook until golden brown on the bottom, and just barely starting to brown on top. For extra crispy, bake a little longer.
Notes
Nutrition Facts:
Servings 14 (yield will vary based on size of the cookies.)
Serving Size 1
Amount Per Serving:
76 Calories
Total Carbs 1g
-Dietary Fiber 2g
Protein 2g
Goes Great with
4 hr 30 min
