2 egg whites (Room Temp)**
1/8 tsp Cream of Tartar
2 1/2 cup unsweetened coconut
7 Tbs. Xylitol
1/4 tsp Stevia
1 1/2 tsp. Almond Extract
**Soak eggs in shell in warm water for a few minutes. Room temperature eggs will beat to more volume.
Preheat oven to 400 F. Beat egg whites with cream of tartar until almost stiff. Gradually add xylitol, stevia and salt until whites form soft peaks. Lightly stir in almond extract. Fold in coconut.
Line a cookie sheet with aluminum foil. Drop heaping teaspoonfuls onto cookie sheet. Place at least 1 inch apart as the macaroons will spread some. Bake for about 7 - 9 minutes until lightly browned. (Darker brown than I show here, have better body & crumble less)
Remove to serving dish with spatula and allow to cool before touching. Serve at room temperature or refrigerate.
Makes about 2 dozen coconut macaroons.
*Adapted from www.cookingwiththebible.com