These delicious treats are so decadent, yet contain no grains, dairy or added processed sugars. I use peppermint essential oil to give a really intense mint flavor, but you can use peppermint flavoring as well. For additional health benefits, use raw cacao powder instead of cocoa powder.
2 cups shredded, unsweetened dried coconut
1 drop peppermint essential oil or 1 tsp peppermint extract
1/4 cup of cacao powder
1/4 cup Grade B real maple syrup
1 tsp vanilla extract
2 egg whites from large eggs, room temperature
pinch of salt
Preheat oven to 300°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, combine the first 5 ingredients with a wooden spoon, making sure to coat coconut well.
Using an electric mixer, beat the egg whites and salt until stiff peaks form.
Gently fold the coconut mixture into the egg whites, taking care not to over mix.
Using a tablespoon or measuring spoon, drop batter onto the lined baking sheet. Press the mixture firmly into the spoon then either tap the mixture out or gently push it onto the tray with you finger to form perfect well rounded mounds.
Bake for 12-15 minutes in heated oven. Edges will be lightly browned and centers will be firm.
Cool on baking rack.