Coconut Crispy Macaroons

By sexyswamprat

  • 2 egg whites

  • Pinch cream of tartar

  • ¾ cup Splenda Granular

  • 1 teaspoon vanilla

  • 1 ¾ cups crispy rice cereal

  • 1 cup unsweetened coconut

  1. Preheat oven to 275°F. Spray baking sheets with nonstick cooking spray. 2. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add Splenda and beat until stiff. 3. Fold in vanilla, cereal, and coconut. Drop by tablespoonfuls onto pans. 4. Bake 18-20 minutes or until lightly browned and firm to touch.

Nutritional Facts

per Serving (2 cookies)
Calories 65
Carbohydrates 6g
Protein 1g
Fat 4g (4g Saturated)
Fiber 1g
Sodium 55mg
Diabetic Exchange
½ Carbohydrate
1 Fat

desserts dessert low carbs low sodium

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