Low Carb Thin Mint Macaroon Cookies - Gluten Free

• Vegetarian
• Gluten free

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 3 Egg whites

• Baking & Spices

  • 1 oz 90% or greater cacao dark chocolate
  • 1 1/2 tsp Peppermint extract
  • 1/2 cup Sweetener, granulated
  • 1/4 tsp Xanthan gum

• Nuts & Seeds

  • 2 cups Desiccated unsweetened coconut

Found on ibreatheimhungry.com

Description

Ingredients

• 2 cups desiccated unsweetened coconut (IBIH recommends)
• ½ cup unsweetened almond milk
• 1½ tsp peppermint extract
• ½ cup granulated sweetener (IBIH recommends)
• 3 egg whites
• ¼ tsp xanthan gum
• 1 oz 90% or greater cacao dark chocolate (IBIH recommends)

Directions

• Combine the coconut, almond milk, peppermint extract, and sweetener in a medium bowl and stir well.
• In a separate large bowl whisk the egg whites and xanthan gum together until soft peaks form.
• Fold the egg mixture into the coconut mixture until fully combined.
• Drop the dough mixture by scoop or tablespoon into 24 mounds onto a parchment-lined cookie sheet. Flatten into disks with your hand or a flat spatula.
• Bake in a preheated 325 degree (F) oven for 16 minutes or until slightly firm.
• Remove and cool.
• Place the chocolate in a ziplock bag and melt in the microwave for 30 seconds at a time until just liquid.
• Snip a tiny corner off of the bag and squeeze the chocolate out onto the cookies in a circular (or any) pattern. Cool and serve.