Diabetic, Gluten Free, Heart Healthy
1 cup sugar
2 1/2 Tbsp cornstarch
2 1/2 cups unsweetened coconut flakes
1/2 tsp vanilla extract
6 oz egg whites (about 5 to 6 egg whites)
- Preheat oven to 350°. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together sugar and cornstarch until the cornstarch has no lumps. Add the coconut and the vanilla and whisk to combine. Add the egg whites and whisk until combined.
- With an ice cream scoop, scoop dough by tablespoonfuls onto baking sheets. Bake for 10 minutes, or until golden brown. Remove from oven and cool on baking sheets on a wire rack. Remove from baking sheets when completely cool.
- 1 cookie
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Medical Review: Jane Schwartz, RDN, CLT