Low-Carb Chocolate Drizzled Coconut Macaroons

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1/3 cup Stevia erythritol granulated sweetener
  • 3 1/2 oz Stevia sweetened dark chocolate

• Nuts & Seeds

  • 2 cups Coconut, unsweetened

Found on simplysohealthy.com

Description

Ingredients

• 4 large egg whites
• 1/3 cup stevia erythritol granulated sweetener
• 2 cups finely shredded unsweetened coconut
• 3.5 oz stevia sweetened dark chocolate

Directions

• Position racks near the center of oven. Preheat oven to 300º Fahrenheit. Line 2 cookie sheets with parchment paper. Whisk egg whites and sugar in a medium bowl. Set bowl over a saucepan of hot water over low heat. Beat with a hand mixer on low speed for 5 minutes, then at medium speed until mixture is warm to touch, about 6 minutes. Remove bowl from the saucepan of warm water and beat on high speed until mixture is cool. Gently fold in coconut. Using a rounded tablespoon of batter for each cookie, place batter on prepared baking sheets. Be sure there is at least 1 inch between mounds of batter. If necessary, shape into mounds using fingers. Bake 23 to 25 minutes or until set and very light brown. Cookies should be soft inside. Transfer to a rack. Cool completely. Melt chocolate in a small, deep bowl over nearly simmering water. Stir until smooth. Allow to cool slightly--3-5 minutes. Place cookies on a sheet of parchment and drizzle with melted chocolate using a spoon or a pastry bag. Refrigerate cookies in one layer uncovered for about 20 minutes. Transfer to a shallow covered container and store, covered in the refrigerator. These cookies keep about 4 days. Serve at room temperature.