INGREDIENTS
1/4
teaspoon salt
4
egg whites
1/4
teaspoon salt
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
PREPARATION:
- 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.
This recipe appears in:
Passover Recipes
NUTRITIONAL INFORMATION:
Serving Size:
2 cookies
Fiber
2 g
Carbohydrate
6 g
Saturated Fat
6 g
Total Fat
7 g
Calories from Fat
65 %
Calories
88
Protein
2 g
Sodium
25 mg
DIETARY EXCHANGE:
Fat
2
