Ingredients
1 tsp Pumpkin Spice Sweet Drops®, 2 oz
4 egg whites
1/4 tsp salt
1/2 tsp cream of tartar
2 tbsp heavy cream
2 1/4 cup shredded coconut, unsweetened
4 oz canned pumpkin puree
2 tsp pumpkin spice
2 oz sugar-free chocolate melted for drizzling
Directions
Preheat oven to 350 degrees F. Add the egg whites, salt, cream of tartar, Pumpkin Spice Sweet Drops, and heavy cream to a stand mixer and blend on high until frothy. Add the remaining ingredients to the mixer and blend until well combined.
Scoop tablespoons of batter onto a parchment-lined baking sheet. Bake 15 minutes or until edges and bottoms are slightly browned. Cool completely.
If desired, dip the bottoms of each cookie in melted chocolate and drizzle remaining chocolate over the top of each cookie.
