Directions:
- Preheat oven to 350°F and grease two baking sheets.
- Combine butter and Splenda in a large mixing bowl. Mix with a electric mixer until combined. Add egg and egg white with the two extracts. Beat until the mixture is smooth. Add flour to the mixutre, and stir by hand until incorporated. Stir in the cranberries and coconut.
- Drop dough onto baking sheets in teaspoon sized balls. Bake until edges are lightly browned. Remove from oven and let sit for 2 minutes on the sheets, and then transfer to wire rack to cool completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.04 Kcal (1872 kJ) | ||
| Calories from fat | 204.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.69g | 35% | |
|---|---|---|---|
| Cholesterol | 50.96mg | 17% | |
| Sodium | 860.5mg | 36% | |
| Potassium | 128.88mg | 3% | |
| Total Carbs | 55.47g | 18% | |
| Sugars | 10.4g | 42% | |
| Dietary Fiber | 5.82g | 23% | |
| Protein | 6.64g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.1mg | 17% | |
| Calcium | 133.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 395.1 Kcal (1654 kJ) | ||
| Calories from fat | 180.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.06g | 35% | |
|---|---|---|---|
| Cholesterol | 45.04mg | 17% | |
| Sodium | 760.52mg | 36% | |
| Potassium | 113.91mg | 3% | |
| Total Carbs | 49.03g | 18% | |
| Sugars | 9.19g | 42% | |
| Dietary Fiber | 5.15g | 23% | |
| Protein | 5.87g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.7mg | 17% | |
| Calcium | 117.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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