14ozFROZEN unsweetened flake coconut(I used thawed frozen, shredded off the shelf has roughly 4x as many calories)
⅓cupfat-free evaporated milk
⅓cupSwervezero calorie sugar substitute
½teaspoonpure vanilla extract
2large egg whites
1/16teaspooncream of tartar
Instructions
Preheat oven to 350.
Spread out coconut on baking sheet. Place in oven, and stir it up every few minutes, until about a ¼ of it has toasted (approx. 15 minutes). Remove & set aside.
Whisk together the evaporated milk, Swerve and vanilla, in small bowl, set aside.
Place the egg whites in mixer bowl, and beat on high until frothy, add the cream of tartar and beat until stiff peaks form.
Dump the coconut into a large bowl and mix in the evaporated milk mixture, Mix well, then add the beaten egg whites, and gently stir until evenly mixed.
Drop 2 - 21/2 tbs dollops of batter on parchment lined baking sheet, with about an inch in between.
Bake for 14-15 minutes until bottoms are golden and some tops are just starting to show color.
Remove to cooling racks.
Notes
Calories per cookie will be in the 145-165 calorie range if you use shelf stable shredded unsweetened coconut rather than frozen. Thank you to Darla Strickland for pointing out the vast difference.