Makes 30 servings

Ingredients

• 4 egg whites
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup Splenda
• 1 cup canned sweetened coconut
• 1/4 cup hazelnuts or pecans, finely chopped

Directions

• Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl;
• Beat in Splenda gradually, beating to stiff, shiny peaks;
• Fold in coconut;
• Fold in hazelnuts;
• Drop mixture by tablespoons onto aluminum foil-lined cookie sheets;
• Bake at 300° until cookies begin to brown and feel crisp when touched, 20 to 25 minutes;
• Cool in pans on wire racks.

Calories: 44
Protein: 0.7 grams
Sodium: 25.6 mg
Fat: 1.4 grams
Carbohydrates: 7.6 grams
Exchanges: 1/2 Bread/Starch, 1/2 Fat