Ingredients:

1. 1 1/2 CUPS unsweetened shredded coconut
2. 2 large organic egg whites, room temperature
3. Pinch of sea salt
4. 1/4 CUP powdered monk fruit sweetener, sifted
5. 1/2 TSP pure vanilla extract
6. 1/2 CUP (3 oz) sugar-free or low sugar organic dark chocolate
7. 2 TSP avocado oil

Instructions:

1. Toast the Coconut:
   • Preheat the oven to 325°F (150°C). Spread shredded coconut on a parchment-lined baking sheet.
   • Toast for about 6 minutes or until lightly golden, stirring once. Let cool.
2. Make the Batter:
   • Whisk egg whites with a pinch of salt until fluffy.
   • Add powdered sweetener and vanilla; whisk until stiff peaks form.
   • Fold in the toasted coconut gently.
3. Form and Bake:
   • Drop 1½-tablespoon scoops of batter onto a parchment-lined baking sheet, leaving space between them.
   • Bake for 20 minutes at 300°F or until lightly golden. Let cool.
4. Melt the Chocolate:
   • Heat chopped up chocolate and avocado oil in a heatproof bowl over simmering water, stirring until smooth. Let cool slightly.
5. Dip and Drizzle:
   • Drizzle chocolate on top. Refrigerate for 5 minutes to set.