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Ingredients
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2 ¾ cups flaked coconut, toasted
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4 egg whites
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1 cup white sugar
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1 teaspoon ground cinnamon
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½ teaspoon almond extract
Directions
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Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
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In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
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Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.
To toast coconut
Spread flaked coconut out on a cookie sheet and bake for 5 to 7 minutes in a 350 degrees F oven.
Nutrition Facts (per serving)
49 | Calories |
2g | Fat |
9g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 49 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 2g | 8% |
Sodium 22mg | 1% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 1g | 2% |
Total Sugars 8g | |
Protein 1g | 1% |
Calcium 2mg | 0% |
Iron 0mg | 1% |
Potassium 27mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.