 Directions
- Put the coconut, sugar substitute, egg whites, and salt into a medium saucepan and cook over medium-high heat, stirring constantly, for 5 to 6 minutes, until all of the liquid has evaporated and the mixture is sticky.
- Remove from the heat, stir in the vanilla, and refrigerate for at least 1 hour or up to 2 weeks.
- To bake the cookies, preheat the oven to 350°F with a rack in the Center position.
- Coat a baking sheet with pan spray or line it with a silicone baking mat.
- Scoop out tablespoon-size balls of the mixture to make about 30 cookies. If the dough is too dry to scoop, stir in 1 tablespoon water before scooping.
- Arrange the cookies on the prepared baking sheet, spacing them about 1/2" apart (they will not spread).
- Press an almond into the top of each cookie.
- Bake for 20 to 25 minutes, until the cookies are golden brown. Halfway through the baking time, rotate the pan from front to back.
- Transfer the cookies to a wire rack and let them cool completely, about 1 hour.
- Melt the chocolate in the top of a double boiler until you can stir it smooth. (Alternatively, use a microwave oven.)
- Spoon the melted chocolate over the cookies in a zigzag pattern. Allow the chocolate to harden before serving.
Makes 30; carbs 5 g.
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