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Makes 20 cookies


2 egg whites

½ teaspoon almond extract

1 (7 ounce) package shredded coconut

⅓cup white sugar (erythritol or monk fruit sugar for a carbfree recipe)

3 tablespoons all-purpose flour OR almond flour

⅛ teaspoon salt



· Preheat oven to 325 degrees F (165 degrees C).

· Grease two baking sheets.

· Whisk egg whites in a bowl until frothy; stir in almond extract.

· Combine coconut, sugar, flour, and salt in a large bowl.

· Lightly stir egg white mixture into coconut mixture to form a batter.

· Scoop batter by the tablespoon and drop onto prepared baking sheet.

· Bake cookies in the preheated oven until edges start to brown, about 20 minutes.

· Transfer cookies to wire racks to cool.

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