Preheat the oven to 250F. Line a baking sheet with parchment or a nonstick pad and set aside.
In a large mixing bowl, toss together the coconut, stevia and salt. Set aside.
In a small bowl, beat the eggs and whites together.
Stir the egg mixture and the peppermint extract into the coconut mixture.
Fold in crushed candy canes.
Scoop 2 Tablespoon portions and press into a firm ball. Place on the cookie sheet and gently press down to create a flat base.
Bake for 50-60 minutes until firm. Cool for 5-10 minutes on the sheet before transferring to a wire rack to cool completely.
Once the cookies are cool, melt the white chocolate over a double boiler, or in the microwave in 30-second increments (stir in between) until smooth. Use a spoon or a zip top bag (see note) to drizzle the white chocolate over the cookies. Allow chocolate to harden before serving.
For an entirely sugar free version of these cookies, omit the candy canes and the white chocolate drizzle. Increase the peppermint extract to 3/4 teaspoon or to taste.
To make a zip top bag into a pastry bag: pour the melted chocolate into a zip top bag and squeeze it over to one side. Seal the bag completely. Use a clean pair of kitchen scissors to snip the corner of the bag off. Using even pressure (if any) move the bag quickly and evenly over the cookies to squeeze the chocolate out, creating a drizzle over each cookie.
Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for up to a week (return to room temperature before serving) or in the freezer for up to 3 months.