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Ingredients
- 2 x egg whites room temperature
- 1 c. sugar substitute
- 2 Tbsp. cocoa pwdr
- 2 Tbsp. Atkins sugar-free chocolate syrup
- 2 c. grated unsweetened coconut
Directions
- Heat oven to 325 degrees. Line baking sheets with aluminum foil. Whip egg whites on low till medium peaks form; gradually beat in sugar substitute and cocoa pwdr; continue beating till stiff peaks form. Mix in coconut and syrup.
- Drop mix by rounded teaspoonfuls onto prepared baking sheets. Shape into little pyramids with wet fingertips.
- Bake 12 min. Cold on sheets 1 minute before transferring to wire racks to cold completely.
- This recipe yields 32 pcs.
- Comments: These are best stored in a metal container.
- Yield: 32 pcs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 280g | |
| Calories 1025 | |
| Calories from Fat 244 | 24% |
| Total Fat 29.05g | 36% |
| Saturated Fat 25.41g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 166mg | 7% |
| Potassium 513mg | 15% |
| Total Carbs 187.08g | 50% |
| Dietary Fiber 8.6g | 29% |
| Sugars 160.14g | 107% |
| Protein 8.39g | 13% |
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