Ingredients

The following ingredients have 4 Servings
  • 14 oz FROZEN unsweetened flake coconut ((I used thawed frozen, shredded off the shelf has roughly 4x as many calories))
  • 1/3 cup fat-free evaporated milk
  • 1/3 cup Swerve (zero calorie sugar substitute)
  • 1/2 tsp pure vanilla extract
  • 2 large egg whites
  • 1/16 tsp cream of tartar

Instruction

  • Preheat oven to 350.
  • Spread out coconut on baking sheet. Place in oven, and stir it up every few minutes, until about a 1/4 of it has toasted (approx. 15 minutes). Remove & set aside.
  • Whisk together the evaporated milk, Swerve and vanilla, in small bowl, set aside.
  • Place the egg whites in mixer bowl, and beat on high until frothy, add the cream of tartar and beat until stiff peaks form.
  • Dump the coconut into a large bowl and mix in the evaporated milk mixture, Mix well, then add the beaten egg whites, and gently stir until evenly mixed.
  • Drop 2 - 21/2 tbs dollops of batter on parchment lined baking sheet, with about an inch in between.
  • Bake for 14-15 minutes until bottoms are golden and some tops are just starting to show color.
  • Remove to cooling racks.