Low-Sugar Gluten-Free Coconut Almond Macaroon Cookies

Directions

Preheat oven to 325F/170C. Line a baking sheet with parchment paper or use a silicone baking mat. Use a small food processor or the bowl attachment for an immersion blender to chop the almonds, just until they are ground but still a little chunky. Put the ground almonds, shredded coconut, sweetener, and salt into a medium-sized bowl and mix together with a spoon. Separate 2 eggs to get 2 egg whites.   Add egg whites, Greek yogurt, and vanilla to the dry mixture and blend together with a spoon until the ingredients are well-combined. Scoop out dough one tablespoon at a time and form into a round ball, then place on the baking sheet about 2 inches apart.   Use a fork to press each ball down into a cookie slightly less than 1/2 inch thick.     I also used the fork to press the edges together because the batter is rather crumbly. Bake cookies until they are well set and starting to get nicely brown on the edges, about 30-32 minutes.   .