Ingredients

The following ingredients have 4 Servings
  • 1/2 cup firm coconut oil (or shortening)
  • 1 cup Swerve (granulated) (or Splenda)
  • 1 large egg
  • 1 tsp coconut extract (or pure vanilla extract)
  • 1 1/4 cup almond flour
  • 1/4 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1 cup unsweetened coconut flakes
  • 2 egg whites (large)
  • 1 cup keto chocolate chips (or dark chocolate chips)

Instruction

  • Preheat oven to 325° F. Line a baking sheet with parchment paper and set aside. In the bowl of an electric mixer, cream shortening/coconut oil and Splenda at low speed until combined. Beat egg and coconut extract. Then, stir in almond flour, cinnamon, baking powder, and coconut flakes until homogeneous.
  • If desired, mix in 1/2 cup chocolate chips, or reserve them to top cookies later on.  In another bowl, beat egg whites at high speed until stiff. Make sure beaters are clean, otherwise whites won't get stiff. Next, fold in stiff beaten whites into flour-egg mixture. 
  • Using a cookie scoop, drop scoops of the cookie batter onto lined baking sheet, leaving about 2-inch of distance between them. Bake for about 12-16 minutes or until set and lightly brown on the edges. Transfer pan to a rack and let coconut cookies cool. 
  • In a microwave-safe bowl, melt 1/2 cup chocolate chips and drizzle over cookies. If desired, dip bottom of low carb coconut cookies onto melted chocolate. Let set and garnish as desired. Enjoy!