(This recipe was improved and updated in 2024, after I decided the original cookies were a bit too sweet and worked on the recipe to create a slightly-different version that Kara and I liked better! However some readers did like the original recipe, so I am saving this printer-friendly recipe back in the archives for anyone who was a fan.)

Ingredients

  • 2/3 cup slivered almonds
  • 1 1/4 cup shredded unsweetened coconut
  • 1/3 cup + 3 T Golden Monkfruit Sweetener 
  • generous pinch of salt
  • 1/4 cup Greek Yogurt 
  • 2 egg whites 
  • 2 tsp. vanilla

Instructions

  1. Preheat oven to 325F/170C.
  2. Line a baking sheet with parchment paper or use a silicone baking mat.
  3. Use a small food processor or the bowl attachment for an immersion blender to chop the almonds, just until they are ground but still a little chunky.
  4. Put the ground almonds, shredded coconut, sweetener, and salt into a medium-sized bowl and mix together with a spoon.
  5. Separate 2 eggs to get 2 egg whites.  (Save the yolks for something else or discard.)
  6. Add egg whites, Greek yogurt, and vanilla to the dry mixture and blend together with a spoon until the ingredients are well-combined.
  7. Scoop out dough one tablespoon at a time and form into a round ball, then place on the baking sheet about 2 inches apart.  (I used a metal tablespoon, which worked well.)
  8. Use a fork to press each ball down into a cookie slightly less than 1/2 inch thick.  (The cookies don’t spread out much, so don’t worry about that.)  I also used the fork to press the edges together because the batter is rather crumbly.
  9. Bake cookies until they are well set and starting to get nicely brown on the edges, about 30-32 minutes.  (This was quite a bit longer than the cooking time in the original recipe, but I liked the brown edges. I would start checking after about 20 minutes, and if you want a lighter cookie, take them out sooner.)
 

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