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Diabetic Coconut & Pecan Macaroons

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Submitted by dpierot

If you’re looking for a light but sweet treat, this snack is sure to satisfy your tastebuds!

YIELD

40 servings

PREP

10 min

COOK

12 min

READY

22 min

Ingredients

1 1
LARGE EACH EGGS
separated
1 237
CUP ML SUGAR SUBSTITUTE
or regular sugar *
2 473
CUPS ML CORN FLAKES
1 237
CUP ML COCONUT
shredded *
½ 118
CUP ML PECANS
chopped (optional)
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 20 70% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 15mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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