Diabetic Coconut & Pecan Macaroons
If you're looking for a light but sweet treat, this snack is sure to satisfy your tastebuds!
Yield
40 servingsPrep
10 minCook
12 minReady
22 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
separated |
|
| 1 | cup |
sugar substitute
or regular sugar |
* |
| 2 | cups |
corn flakes
|
|
| 1 | cup |
coconut
shredded |
*
|
| ½ | cup |
pecans
chopped (optional) |
|
| ½ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| 237 | ml |
sugar substitute
or regular sugar |
* |
| 473 | ml |
corn flakes
|
|
| 237 | ml |
coconut
shredded |
*
|
| 118 | ml |
pecans
chopped (optional) |
|
| 2.5 | ml |
almond extract
|
*
|
Directions
Beat egg white until stiff but not dry. Fold in sweetener equivalent to 1 cup sugar. Add remaining ingredients. Drop by teaspoonfulls onto greased baking sheet.
Bake 350℉ (180℃) for 12 minutes. Remove from pan at once. Makes about 3½ dozen cookies.
