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
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