Ingredients

• 2 cups (160g) unsweetened shredded coconut (not desiccated—fine or medium shred works best)
• 2 large egg whites, room temperature
• ¼ cup (60ml) pure maple syrup or sugar-free monk fruit syrup
• 1 tsp pure vanilla extract
• ¼ tsp almond extract (optional, enhances depth)
• Pinch of sea salt
• Optional: 2 tbsp dark chocolate chips (dairy-free if needed) for drizzle or fold-in

Instructions

Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
In a bowl, whisk egg whites until frothy (no need to whip stiff). Stir in syrup, vanilla, almond extract (if using), and salt.
Fold in shredded coconut until fully coated—let sit 5 min to absorb.
Scoop 1-tbsp mounds (use a small cookie scoop), roll into balls, and flatten slightly. Space 1″ apart.
Bake 15–18 min, rotating halfway, until edges are golden and centers set. Cool 5 min on sheet—they firm as they cool!
Optional: Drizzle with melted dark chocolate. Store airtight at room temp 5 days or freeze 1 month.