KETO Friendly Lemon Coconut Macaroon Clouds With Pecans (Gluten Free)

These are flavorful and light little cookies.

Ingredients:

parchment paper
butter

2 egg whites

1/4 teaspoon lemon extract (optional)

2/3 cup Lakanto Baking Sweetener**
1 tablespoon lemon juice
1 1/3 cups flaked unsweetened coconut

1/2 cup chopped Toasted Pecans (see recipe for "Toasted Pecans")***
1 teaspoons finely grated lemon peel (optional)

Method:

Preheat oven to 325*.  Line cookie sheets with parchment paper and lightly butter the paper. 
In a large mixing bowl beat the egg whites and lemon extract, on high speed, until soft peaks form. (When the beaters are lifted, the tips stand and curl over.) Gradually add the sweetener while continuing to beat the egg whites until stiff peaks forms. (The tips stand straight when the beaters are lifted.)  Beat in lemon juice. Gently fold in coconut, pecans and lemon peel. Use 2 teaspoons to drop rounded teaspoons of mixture, 2 inches apart, onto cookie sheets. Bake about 20 minutes or until the edges are lightly browned. Cool slightly on cookie sheets (5 minutes) and then finish cooling on wire racks. Makes about 2 1/2 dozen. Store in airtight containers. 

**Lakanto Baking sweetener is finer than the Classic sweetener and creates a smoother textured dessert. If you do not have the Baking sweetener, you can process the Classic sweetener, in a food processor, to create a similar product.
(My husband likes the Baking sweetener so much, that he asked me to buy more, regardless of the cost!!)

***Toasted Pecan Recipe:
https://carriekitchencreations.blogspot.com/2019/01/keto-friendly-toasted-pecans-for-salads.html

Place a piece of wax or parchment paper between
layers of cookies. These cookies are a nice and
 welcomed gift to bring to family & friends.