INGREDIENTS
2 large egg whites
1/2 teaspoon almond extract
1 (7 ounce) package shredded unsweetened coconut
1/3 cup white sugar
3 tablespoons gluten-free flour
1/8 teaspoon salt
DIRECTIONS
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Whisk egg whites into soft peaks; stir in almond extract. Combine coconut, sugar, GF flour, and salt in a separate bowl.
Lightly fold egg white mixture into dry mixture to form a batter. Scoop batter by the tablespoon and drop onto prepared baking sheets.
Bake in preheated oven until tops begin to brown, about 15 minutes.
Allow to cool on baking sheets.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
