Makes 24 cookies, 2 cookies per serving
|1-1/2||cups sugar substitute*|
|3||cups unsweetened grated coconut**|
*This recipe was tested with sucralose-based sugar substitute.
**Unsweetened coconut is available in most natural food stores
- Preheat oven to 325°F. Spray cookie sheet with nonstick cooking spray.
- Place egg whites and salt in medium bowl of mixer; beat on medium about 1 minute or until soft peaks form. Add sugar substitute and continue beating until stiff peaks form.
- Fold coconut into egg whites. Drop mixture by rounded tablespoonfuls on prepared cookie sheet. Bake 25 minutes or until light brown.
|Serving Size:||2 cookies|
|Calories from Fat||65 %|
|Total Fat||7 g|
|Saturated Fat||6 g|
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