- 1/4 cup blanched, peeled and sliced almonds
- 2 egg whites
- 1/2 teaspoon pure vanilla extract
- 1/4 cup Stevia Extract In The Raw® Cup For Cup
- 2 tablespoons confectioners sugar
- 2 tablespoons granulated sugar
- 2 teaspoons white vinegar
- 1/3 cup unsweetened shredded coconut
- 2 tablespoons blanched almond meal
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle almond slices on cookie sheet and bake for about 5-7 minutes or until lightly toasted, stirring occasionally. Set aside.
- Reduce oven to 300 degrees F (150 degrees C).
- In medium bowl, beat egg whites, vanilla and vinegar at high speed until foamy, about 2 minutes.
- Combine Stevia Extract In The Raw with both sugars, and gradually add Stevia mixture, about 1 tablespoon at a time, while beating until stiff peaks form. Fold in coconut and almond meal.
- Line cookie sheets with parchment paper and drop rounded teaspoons of meringue batter onto prepared cookie sheets. Decorate with toasted almond slices.
- Bake at 300 degrees F (150 degrees C) for 15 minutes then reduce oven to 200 degrees F (95 degrees C) for about 1 hour 45 minutes. Remove from oven. Cool for about 1 minute on cookie sheet before removing to wire rack to complete cooling. Store in airtight tin.