INGREDIENTS:
2 large Egg Whites, raw, fresh
2 large Egg Yolks, raw, fresh
8 fl oz Keto Sweetened Condensed Coconut Milk
224 gram(s) Let’s Do Organic Unsweetened Shredded Coconut
200 gram(s) Lily’s Dark Chocolate Baking Chips
1 teaspoon Organic Coconut Extract
1/4 teaspoon Pink Sea Salt
DIRECTIONS:
Preheat the oven to 325 degrees F.
Combine the one 8 oz bag of coconut, 1 cup of Keto Sweetened Condensed Coconut Milk, egg yolks,
coconut extract and chocolate chips in a large bowl.
Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk
attachment until they make medium-firm peaks.
Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter cookie
scoop.
Bake for 20 to 25 minutes, until golden brown. Watch carefully after 20 minutes as they can turn dark
pretty quick and this can make them a bit dry. I like them closer to 20 minutes but do what you like.
Cool on wire racks.
Makes approx 36 cookies
Makes 36 servings.
Nutrition Information per Serving
Calories: 93.91
Fat: 8.65g
Carb: 5.72g
Protein: 1.32g