Twelve Days of Christmas Cookies: Sugar-Free Coconut Macaroons

2 cups coconut milk
2 cups unsweetened shredded coconut
½ cup granulated low carb sweetener (monkfruit/erythritol blend)
¼ tsp liquid stevia
5 egg whites
¼ tsp salt
¼ tsp xanthan gum
1 tsp vanilla extract
½ tsp almond extract
6 oz sugar free dark chocolate (about 1 cup chopped)

Soak shredded coconut in coconut milk overnight. Drain and squeeze out excess liquid. (Coconut milk can be used in other recipes)

In a medium saucepan (not over heat), stir together sweetener, stevia, egg whites, salt, xanthan gum, and soaked/drained coconut. Let mixture sit in pan for 30 minutes over NO heat. Turn heat to medium and cook for 10-15 minutes, or until a spoon drawn through mixture leaves a clean path. Remove from heat and stir in extracts.

Preheat oven to 325°F. Line baking sheets with parchment paper or silicone mats.

Use a small leveled cookie scoop to drop dough onto baking sheets. The cookies can be placed close together; they will not spread very much. Let dough sit for 15 minutes before baking. Bake for 20 minutes, or until bottoms of cookies are lightly browned. Cool completely on the baking sheets (not wire racks).

Melt chocolate in a small bowl. Dip the bottoms of the cooled cookies in the melted chocolate. Place on waxed paper or parchment paper until the chocolate hardens. Drizzle any remaining chocolate over the tops of the macaroons (optional).

Makes about 2 dozen small cookies.

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