Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 1 cup shredded coconut - unsweetened

  3. 7 packets Splenda

  4. 2 egg whites

  5. 1/2 cup heavy cream

  6. 1/4 teaspoon vanilla extract

  7. 1/2 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. Mix cream with sweetener and extracts. Add coconut and mix well. Let stand for 1 hour. If mixture feels dry to the touch after 1 hour, add a little more cream.

  2. Preheat oven to 350°F.

  3. Whip egg whites until peaks form. Fold into coconut. Using a teaspoon, place a small amount of coconut mix onto a well greased cookie sheet, repeating to make approximately 16 cookies. Bake until slightly browned (usually 12-15 minutes). If tops have not browned in 15 minutes, you can place them under the broiler for a few minutes (watch them carefully!) Allow to cool before serving.

  4. Carbs:

  5. 1.9 carbs per cookie.


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