Bringing chocolate and coconut together in a perfect low-carb union
Two of God's greatest ingredients on earth are chocolate and coconut. So what better way to enjoy your low-carb lifestyle than to bring these two together in a delicious, sugar-free dessert recipe!
If you are a fan of Mounds bars, then you'll want to try this Chocolate-Coconut Haystacks recipe. If you store these in a metal container and freeze them, you can stock up on this low-carb treat to enjoy for many months to come.
Special thanks as always to my friend Elaine at Low Carb Connoisseur for sharing this outstanding recipe with my readers.
2 egg whites, at room temperature
1 cup sugar substitute
2 tablespoons unsweetened cocoa powder
2 tablespoons DaVinci sugar free chocolate syrup
2 cups grated unsweetened coconut
1. Heat oven to 325ºF. Line baking sheets with aluminum foil. Whip egg whites on low until medium peaks form; gradually beat in sugar substitute and cocoa powder; continue beating until stiff peaks form. Fold in coconut and syrup.
2. Drop mixture by rounded teaspoonfuls onto prepared baking sheets. Shape into little pyramids with wet fingertips.
3. Bake 12 minutes. Cool on sheets 1 minute before transferring to wire racks to cool completely.
Prep time: 15 minutes
Bake/Cook time: 12 minutes
Total Carbohydrates: 2g
Net Carbs: 1g