Contributed by Mary T. Newport, MD
Yield: 18 small cookies
Beat egg whites with salt and extract until soft peaks form. Gradually add Swerve and beat until stiff. Fold in coconut. Coat a cookie sheet with generous amount of butter. Drop batter by the rounded teaspoon onto cookie sheet. Bake at 325°F for 20 minutes. Each cookie contains approximately 4 grams of coconut oil.
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