You'll get about 16 cookies, and you can easily double the recipe to get a greater yield. These freeze well also, so more incentive to make a big batch and then grab them when needed.To make them low carb, use low-carb maple syrup.If you'd like, you can also enhance the flavor of these cookies by adding a 1/4 teaspoon of almond extract.
Preheat your oven to 350°F (175°C, or gas mark 4).
Prepare a baking sheet with a non-stick mat or parchment paper.
Whisk the egg whites and maple syrup together so they become a bit foamy and light with air bubbles (about 1 minute at a high speed, using an electric or standing mixer, or by hand).
Add the almond flour, shredded coconut, salt, and vanilla extract to the mixture and blend well with a spoon.
Scoop one tablespoon of batte and place on the baking sheet. The batter will be wet but hold together. Repeat for the remaining batter.
Bake for 20 minutes or until the edges of the cookies begin to brown.
Cool and optionally, drizzle melted chocolate across the cookies. You can also dip the bottom of each cookie in melted chocolate.
Store them sealed at room temperature for a few days, refrigerate for a few weeks or freeze for a few months.