Coconut Haystack Protein Cookies

Ingredients:

5 oz  Bag Unsweetened Flaked Coconut 
1 cup No-Calorie Sweetener 
1 scoop Vanilla Protein Powder 
1/4 tsp salt 
1 cup Sliced or Chopped Almonds 
5 Egg Whites 
Non-Stick Spray 

Directions: 
1. Preheat oven to 325 degrees and spray 2 large baking sheets with non-stick spray.
2. Spread coconut on baking sheet and toast in the oven until lightly browned. 
3. Transfer the toasted coconut to a large bowl. 
4. Next, lightly toast the sliced/chopped almonds in oven. (The almonds should be toasted just enough to enhance the flavor but not add much color.)
5. While the almonds toast, add the sweetener, protein powder, and salt to the coconut 
and stir until evenly distributed. 
6. Remove the almonds from the oven and let cool. 
7. Stir in almonds and egg whites. Mix until well incorporated. 
8. Use a tablespoon to drop the cookies onto the cookie sheet. 
9. Bake for 20 to 25 minutes. 

Nutrition: 
Recipe makes approximately 20 cookies 
Calories: 56 
Protein: 3 g 
Carbs: 3 g 
Fat: 3 g 

Helpful Hints: 
Be sure to let the toasted almonds cool before you stir them into the batter or they will 
cook your egg whites! These cookies won't spread like normal batter and will retain the shape they were dropped in.