Ingredients
The following ingredients have 17 Servings
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon sea salt
- 3 cups unsweetened shredded coconut
- 1/3 cup almond flour (may be substituted with gluten free 1 to 1 flour or all purpose flour if not gluten intolerant)
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips (use dairy free if lactose intolerant)
Instruction
- Preheat the oven to 350 degrees. Line (2) baking sheets with parchment paper and set aside.
- Place the egg whites and sugar in a large sauce pan and heat over medium head until the sugar has melted and the mixture is lukewarm. Add the salt, coconut and almond flour, and stir over medium heat just until the dough starts to pull from the side, about 1 minute. Remove from heat and stir in the vanilla.
- Using a 1 1/2" cookie scoop, scoop out the dough and place on the prepared baking sheets about 2" apart. Bake for 12-15 minutes or until lightly golden, rotating the pans from top to bottom and front to back halfway through baking time. Remove from heat and cool completely on a wire rack.
- Place the chocolate chips in a heat proof bowl and microwave for 1 minutes. Stir, and cook another 30 seconds if necessary. Stir until the chocolate is completely melted.
- Dip the bottom of each cookie in the melted chocolate and place on the parchment lined baking sheet until set. Enjoy!
