Another great recipe contributed by Judi Van den Broek. It makes a fairly dense, slightly chewy and very chocolately macaroon type cookie. Absolutely delicious!

Ingredients

• 1/8 teaspoon salt
• 1/4 cup ThickenThin not/Sugar thickener
• 1/4 teaspoon sweetener, stevia powder (white)
• 1/4 cup unsweetened dutch process cocoa powder
• 3/4 cup egg whites
• 1/2 cup dried, unsweetened coconut shreds

   

Directions

Makes 16 servings.

Preheat the oven to 300°F. Cover a cookie sheet with parchment or baking paper.

1. Measure and sift out the salt, ThickenThin not/Sugar thickener and stevia into a small bowl and set aside. Sift the cocoa and set aside.

2. Beat egg whites until stiff peaks form.

3. Slowly, while beating, blend in the ThickenThin not/Sugar thickener mixture and then the cocoa powder

4. Fold in the coconut flakes, and drop by tablespoonfuls onto a cookie sheet.

5. Bake for 10 minutes and then turn down to 275°F and bake for a further 20 minutes, until fully dry. Turn off the oven and prop the door open for a time, until just warm. Allow to fully cool in the oven, then store in an airtight container (use the baking paper between layers).

Nutrition

Nutrition* per serving, calculated by Mastercook: 33 calories, 2g fat, 3g carb of which 2g is dietary fiber, 2g protein.

*based on no-calorie sweetener