1tsp.fresh ginger, peeled and finely grated with a microplane
1cupunsweetened shredded coconut
1cupunsweetened coconut flakes
Preheat oven to 350 degrees F (177 degrees C).
In a large bowl, whisk egg whites until light and foamy. Add stevia, alcohol free vanilla and ginger, whisk to combine. Fold in shredded coconut and coconut flakes until just combined.
Line a baking sheet with parchment paper. Drop tablespoon size mounds of coconut mixture onto baking sheet. Bake for 10 to 12 minutes or until cookies just begin to brown. Cool on baking sheet for 10 minutes before removing.
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