Chocolate and coconut is a classic combination and this delicious confection is sure to become one of your favorites!
These are best stored in a metal container.
2 egg whites, at room temperature
1 cup sugar substitute *
2 tablespoons Ghiradelli Unsweetned cocoa powder *
2 tablespoons Da Vinci sugar free chocolate syrup *
2 cups Now Foods unsweetened coconut *
1. Heat oven to 325ºF. Line baking sheets with aluminum foil. Whip egg whites on low until medium peaks form; gradually beat in sugar substitute and cocoa powder; continue beating until stiff peaks form. Fold in coconut and syrup.
2. Drop mixture by rounded teaspoonfuls onto prepared baking sheets. Shape into little pyramids with wet fingertips.
3. Bake 12 minutes. Cool on sheets 1 minute before transferring to wire racks to cool completely.
Prep time: 15 minutes
Bake/Cook time: 12 minutes
nutrition per serving