Hi Ana, we haven't, as yet, done a lot of experimentation with reducing sugar in meringue cookies, and sugar defninitely plays an important role in both the texture and flavor in this type of cookie. We'd recommend starting with no more than a 10% reduction and see how that works (in this recipe that would be reducing the sugar by about 18g or 1 1/2 tablespoons. As the sugar amount is reduced, expect a cookie that isn't quite as crisp and flavorful. We also haven't tried making merginues with coconut sugar, but I did find this recipe online. 

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