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.
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Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.