[kgm0612]

This recipe can be found in the November issue of Diabetes Forecast.

Serving Size: 2 cookies
Preparation Time: 10 minutes
Cooking Time: 25 to 30 minutes

4 large egg whites
1/2 tsp. cream of tarter
1/4 tsp. salt
3/4 cup Splenda (granular)
1/2 cup flaked sweetened coconut*
1/4 cup finely chopped unsalted pecans

*unsweetened flaked coconut is hard to find. If you are able to find it, use it instead of sweetened. It won't affect the Nutrition Facts.

Preheat oven to 300* F.
Beat together the egg whites, cream of tarter, and salt with an electric mixer until soft peaks form. Add the Splenda, about 1 Tbsp. at a time, and beat until stiff peaks form.
Fold in the coconut and pecans. Drop mixture by level tablespoons onto a parchment paper-lined* baking sheet.
Bake for 25 to 30 minutes** until cookies are dry, lightly browned, and hard. Cool on wire racks and place in a decorative container.

*Parchment paper is crucial for baking these cookies because it prevents sticking and helps the cookies brown nicely.

** If using a convection oven, bake for 20 minutes.

Nutrition Facts:
Serving size: 2 cookies

Calories: 21
Calories from fat: 12
Total Fat: 1 gram (Saturated fat 0.5 grams)
Cholesterol: 0 milligrams
Sodium: 37 milligrams
Total Carbohydrate: 2 grams (Dietary Fiber: 0 grams; Sugars: 1 gram)
Protein: 1 gram

This is a free food only at a serving size of 2 cookies. If you eat 3 or 4 cookies, they should be counted as 0.5 carbohydrate exchanges.