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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 18 |
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This is a recipe that I adapted from a bag of sugar substitute. It's quite yummy and delicious, so enjoy! Ingredients:
4 egg whites |
1/3 cup sugar substitute (such as splenda) |
2 tablespoons all-purpose flour |
1/4 teaspoon almond extract |
1/4 teaspoon orange extract |
2 cups unsweetened flaked coconut |
2 dashes salt (optional) |
Directions:
1. Preheat oven to 325 degrees.
2. In a medium bowl, beat egg whites with a wire whisk until frothy. Add all other ingredients, with the exception of the flaked coconut. Fold in the 2 cups of coconut with a spatula.
3. Use a small ice cream scooper or rounded tablespoons to drop the cookies onto a cookie sheet lined with parchment paper. You can also use a sheet sprayed with non-stick cooking spray for this step. You should end up with about 18 cookies.
4. Bake at 325 degrees F for 13-17 minutes, or until coconut is golden brown. (You can also bake at 350 degrees F for 10-12 minutes if you don't have an oven that goes to 325.) Cookies can be stored up to 3 months in the freezer.
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