Easy Coconut Cookies

These really taste like coconut and have only 4 carbs per cookie. They are very simple and quick to make. This recipe can also be used to make a coconut crust for pies.

I tried making these cookies with stevia, xylitol, honey, and vegetable glycerin and none of them worked. But with powdered unrefined cane sugar they are very good!

makes 16 medium-sized cookies

2 large egg whites
1/4 cup powdered unrefined cane sugar (sold as "organic" powdered sugar)
1 1/2 cups shredded unsweetened coconut

1. Preheat oven to 350 degrees F.
2. Beat the egg whites just until slightly foamy.
3. Add the powdered unrefined cane sugar and beat just until it is mixed in thoroughly.
4. Add the coconut and mix until it is completely moistened with the egg whites.
5. Using your hands, divide the mixture into sixteen parts and form each into a ball. You may need to squeeze the mixture to hold it together.
6. Place the balls about 1-inch apart on a silicone baking sheet or parchment paper. Then flatten with a glass that has a flat bottom.
7. Bake 15 to 20 minutes, or until the edges are brown.
8. Let sit on the baking sheet for a few minutes, then remove cookies to a rack to finish cooling.

Cookies will be crisp when they cool, and will get softer as they sit out in open air.