Looking for low-carb dessert options? These coconut treats, made with Splenda and egg whites, are a tasty choice.
- 1 C. shredded coconut – unsweetened
- 7 packets Splenda
- 2 egg whites
- 1/2 C. heavy cream
- 1/4 tsp. vanilla extract
- 1/2 tsp. almond extract
Mix cream with sweetener and extracts. Add coconut and mix well. Let stand for 1 hour. If mixture feels dry to the touch after 1 hour, add a little more cream. Preheat oven to 350F.Whip egg whites until peaks form. Fold into coconut. Using a tsp., place a small amount of coconut mix onto a well greased cookie sheet, repeating to make approximately 16 cookies. Bake until slightly browned (usually 12-15 minutes). If tops have not browned in 15 minutes, you can place them under the broiler for a few minutes (watch them carefully!) Allow to cool before serving.
Makes 16 cookies. 1.9 carbs per cookie.