Instructions

• Preheat the oven to 325°F (170°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place the 1 1/4 cup slivered almonds in a small food processor (or the bowl attachment of an immersion blender) and pulse until the almonds are coarsely ground but still slightly chunky.
• In a medium bowl, combine the ground almonds, 1 1/4 cup shredded unsweetened coconut, 5 tablespoons monkfruit sweetener, and a generous pinch of salt. Stir until evenly mixed.
• Separate the eggs and reserve the yolks for another use or discard. Add the 2 egg whites, 1/4 cup plain Greek yogurt, and 2 teaspoons vanilla to the dry mixture.
• Stir the wet ingredients into the dry ingredients with a spoon until the mixture is well combined. The mixture will be slightly sticky and may be a bit crumbly but should hold together when pressed.
• Scoop the mixture one tablespoon at a time (a metal tablespoon works well) and roll each scoop into a ball. Place the balls on the prepared baking sheet about 2 inches apart.
• Use a fork to gently press each ball down into a cookie about slightly less than 1/2 inch thick. If the mixture is crumbly, press the edges together with the fork so the cookie holds its shape.
• Bake until the cookies are set and beginning to brown at the edges, about 18–20 minutes.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for at least 20 minutes before transferring to a wire rack or serving.