Total Time
40mins
Prep 15 mins
Cook 25 mins

These are a diabetic low carb cookie. The recipe comes from a low carb web site.

Ingredients Nutrition

  • 1 13 cups flaked unsweetened coconut
  • 13 cup Splenda sugar substitute
  • 2 tablespoons almond flour (I ground my own almond flour in food processer)
  • 18 teaspoon salt
  • 2 egg whites, beaten but not whipped
  • 12 teaspoon almond extract (or vanilla for a different taste)

Directions

  1. Preheat oven to 325 degrees.
  2. Combine coconut, splenda, flour and salt in mixing bowl.
  3. Stir in egg whites and almond extract: mix well.
  4. Drop by teaspoon onto lightly greased baking sheet.
  5. Bake 20 to 25 minutes, or until edges are golden brown.
  6. Watch closely, they burn easily.
  7. Remove from baking sheet immediately.
  8. Cool on rack.
  9. Once cooled store in an airtight container.
  10. Makes about 8 cookies.
Most Helpful

5 5

Really, really good. Not too sweet. I used dry shredded unsweetened coconut and they still turned out great!

5 5

Thank you for a really nice recipe! My little brother is allergic to gluten and dairy. He LOVES macaroons, but usually they have condensed milk in them. So, I was very happy to find this recipe!! And it definitely didn't disappoint. The macaroons came out perfectly light and fluffy after only 15 minutes. :)

5 5

Barb, what a wonderfully tasty little cookie and was probably the easiest cookie I've EVER made! I had some coconut I wanted to use up in the pantry and I couldn't have found a better recipe to use it in. DELICIOUS!!! I used large egg whites so I had no problem with my cookies being dry. As a matter of fact the egg white kind of ran out a bit around the edges. I got 13 (about 3 or 4 small bite sized) cookies out of my batch. I didn't want to make them to big for fear they would not get done in the middle before the edges got to brown. For anyone that likes macaroons I highly recommend this recipe. Thanks for posting.