Low-Sugar and Flourless Chocolate Coconut Drops with Almonds

Directions

Take eggs out of the fridge and let them come to room temperature while you preheat the oven to 325F/170C. Line a large baking sheet with parchment paper. Put almonds in a dry pan and toast them over low heat for 3-4 minutes, just until almonds become fragrant. Coarsely chop the almonds. Separate egg whites from yolks In a medium-sized bowl, combine the Golden Monkfruit Sweetener , cocoa powder, salt, chocolate chips, toasted chopped almonds, and unsweetened shredded coconut and stir to combine. Mix in the room-temperature egg whites and stir until all ingredients are moistened. Use a cookie scoop to make rounded balls of dough and space them about 2 inches apart on the parchment paper. Bake 16-18 minutes, or until the tops of the cookies look dry, turning the cookie sheet once halfway through the baking time. Let cookies cool completely before storing in a plastic snap-tight container.