Low-Sugar Gluten-Free Coconut Almond Macaroon Cookies

Ingredients

• 2/3 cup slivered almonds
• 1 1/4 cup shredded unsweetened coconut
• 1/3 cup + 3 T Golden Monkfruit Sweetener or sweetener of your choice
• Generous pinch of salt
• 1/4 cup Greek Yogurt
• 2 egg whites
• 2 tsp. vanilla

Directions

1. Heat the oven to 325F/170C. Cover a baking sheet with parchment paper, or set it up with a silicone baking mat.
2. Pulse the almonds in a small food processor, or in the bowl attachment of an immersion blender, until they are finely chopped but not completely powdery.
3. In a medium bowl, stir together the chopped almonds, shredded coconut, sweetener, and salt.
4. Separate 2 eggs so you have 2 egg whites. Save the yolks for another use, or discard them.
5. Add the egg whites, Greek yogurt, and vanilla to the bowl with the dry ingredients, then stir with a spoon until everything is evenly combined.
6. Measure the dough by one tablespoon at a time, shape each portion into a round ball, and arrange the balls on the prepared baking sheet about 2 inches apart.
7. With a fork, flatten each ball into a cookie a little under 1/2 inch thick. The cookies will not spread much as they bake, and the fork can also help nudge the edges together if the dough is crumbly.
8. Bake until the cookies feel set and the edges are beginning to brown nicely, about 30-32 minutes. If you prefer them paler, remove them from the oven earlier.