LISA'S COCONUT MERINGUE COOKIES
2 large egg whites
1/8 teaspoon cream of tartar
8 teaspoons granular Splenda
1/4 teaspoon almond extract
1 1/2 tablespoons unsweetened coconut

Beat the egg whites and cream of tartar until foamy. Add the Splenda and beat until glossy and stiff, but not dry. Add the extract and beat briefly. Fold in the coconut. Drop by 25 spoonfuls onto a non-stick baking sheet that has been sprayed with cooking spray or lined with parchment paper. Bake at 250 1 hour. Turn off the oven and leave the cookies in the oven until completely cooled. Store in an airtight container and they should stay crisp up to 1 week.

Makes 25 cookies
Can be frozen

Per 5 Cookies: 20 Calories; 1g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

These came out very light and crispy, but not the same texture as regular sugar meringues. As you can see in the photo, they also come out very yellow instead of the usual white color. I can only guess that it's the Splenda that causes it.


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