Low-Sugar and Flourless Chocolate Coconut Drops with Almonds

Ingredients

• 3 cups Golden Monkfruit Sweetener
• 3/4 cup cocoa powder
• 1/2 tsp. fine sea salt
• 3/4 cup semi-sweet chocolate chips
• 1 cup slivered almonds, toasted and chopped
• 3/4 cup unsweetened shredded coconut
• 4 egg whites at room temperature

Directions

1. Pull the eggs from the refrigerator so they can warm up while the oven heats to 325F/170C. Cover a large baking sheet with parchment paper.
2. Set the almonds in a dry skillet over low heat and cook them for 3-4 minutes, stopping when they smell toasty. Roughly chop the almonds.
3. Separate the whites from the yolks, then either save the yolks for something else or discard them.
4. In a medium bowl, stir together the Golden Monkfruit Sweetener, cocoa powder, salt, chocolate chips, toasted chopped almonds, and unsweetened shredded coconut.
5. Add the room-temperature egg whites to the bowl and mix until the dry ingredients are evenly moistened.
6. Scoop the dough into rounded mounds with a cookie scoop, arranging them on the parchment with about 2 inches between each one.
7. Bake for 16-18 minutes, rotating the baking sheet midway through, until the cookie tops appear dry.
8. Cool the cookies fully, then transfer them to a plastic container with a tight snap-on lid.