Diabetic Coconut Fruit Cookies
Submitted by jennskin
Soft, golden drop cookies loaded with flaked coconut and brightened with fruit juice and fresh orange zest. Sweetened with sugar substitute, these diabetic-friendly cookies come together in 40 minutes with no mixer needed.
YIELD
1 servingsPREP
20 minCOOK
15 minREADY
40 minThese little drop cookies prove that diabetic baking doesn’t have to mean boring baking. Flaked coconut and grated orange zest give them a tropical fragrance, while unsweetened fruit juice adds natural sweetness that works with the sugar substitute instead of against it.
The method is as old-school as it gets: cut margarine into flour like you’re making biscuits, stir in the wet ingredients with a fork, and drop by teaspoonfuls onto a sheet. No creaming, no mixer, no fuss.
They bake up golden and slightly crisp on the outside with a tender, cake-like center. A batch of one to two dozen means you won’t have cookies going stale before you can enjoy them.
Kitchen Tips
- Cut the margarine in until the mixture looks like small peas for the best texture; don’t overwork it
- Try pineapple or orange juice as the fruit juice for the most tropical flavor
- Space the cookies 2 inches apart since they spread a bit as they bake
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Combine flour, baking powder, baking soda, and salt, cut in margarine until consistency of peas.
Stir in coconut add remaining ingredients all at once.
Stir with fork until dough holds together.
Drop about 2 inches apart by teaspoons onto an ungreased cookie sheet.
Bake until golden brown.
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