Crunchy on the outside and chewy in the middle.
Preheat the oven to 180°C. Line a tray with baking paper.
Place the egg whites in a mixing bowl. Whisk using a mixer until soft peaks.
Gradually fold in the sweetener and coconut using a spatula with small portions at a time.
Using an ice-cream scoop or tablespoon, place balls of the mix (~5cm diameter) onto the lined baking tray, evenly separated.
Bake for 15 minutes or until golden brown on top.
Remove from the oven. Let cool completely on the tray.
Simply utilize the 4 egg yolks from this recipe and make some KETO NUTTY CHOC COOKIES as a bonus snack.
Ingredients
Directions
Preheat the oven to 180°C. Line a tray with baking paper.
Place the egg whites in a mixing bowl. Whisk using a mixer until soft peaks.
Gradually fold in the sweetener and coconut using a spatula with small portions at a time.
Using an ice-cream scoop or tablespoon, place balls of the mix (~5cm diameter) onto the lined baking tray, evenly separated.
Bake for 15 minutes or until golden brown on top.
Remove from the oven. Let cool completely on the tray.
Simply utilize the 4 egg yolks from this recipe and make some KETO NUTTY CHOC COOKIES as a bonus snack.
