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“This is a recipe that I adapted from a bag of sugar substitute. It's quite yummy and delicious, so enjoy!”

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. In a medium bowl, beat egg whites with a wire whisk until frothy. Add all other ingredients, with the exception of the flaked coconut. Fold in the 2 cups of coconut with a spatula.
  3. Use a small ice cream scooper or rounded tablespoons to drop the cookies onto a cookie sheet lined with parchment paper. You can also use a sheet sprayed with non-stick cooking spray for this step. You should end up with about 18 cookies.
  4. Bake at 325 degrees F for 13-17 minutes, or until coconut is golden brown. (You can also bake at 350 degrees F for 10-12 minutes if you don't have an oven that goes to 325.) Cookies can be stored up to 3 months in the freezer.

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