Jamie’s Coconut Macaroons

(adapted from an ancient Betty Crocker cookbook)

1/2 cup egg whites (I used 3 jumbo, probably 4 large)
Sweetener equivalent to 1 1/4 cups sugar (30 packets)
1/4 tsp. salt
1/2 tsp. vanilla extract
2 1/2 cups unsweetened moist shredded coconut

Beat egg whites until fluffy but not stiff.  Stir in sweetener, salt, vanilla.  Blend in coconut.

I used a measuring tablespoon to form the cookies. Recipe makes about 30 cookies. Bake at 325 about 15 to 20 minutes, or until lightly browned.

Per cookie (30 cookies): about .6g protein, 2g carb, 29 cal

Notes:  I've seen unsweetened coconut either in the frozen fruit area, or in bulk bins, but never in the regular baking aisle.  Mine from the bulk bins is pretty dry, and the first time I made the recipe, it came out rather dry, so when I made my second batch, I mixed the 2 1/2 cups of dry coconut with about 1/2 cup water and let it sit in the fridge a little while before making the recipe.