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Coconut Macaroon Cookies
7 oz. coconut, dried, shredded, sweetened, 7 oz package 1/2 cup fat free sweetened condensed milk 2 tbsp white all purpose flour 1/2 tsp vanilla extract 2 egg whites 1/8 tsp salt Spray a large cookie sheet with nonstick cooking spray. Preheat oven to 325 degrees. Mix the coconut, condensed milk, flour, vanilla extract and salt together in a bowl. In a separate bowl, beat the egg whites with an electric mixer at high speed for about 3 to 4 minutes, until stiff peaks form. Place 1/3 of the egg mixture into the coconut mixture and fold in gently until just blended. Repeat 2 more times until all of the egg white mixture is blended with the coconut mixture. Place rounded teaspoonfuls of the mixture, 1 inch apart, onto the baking sheet. Make 32 cookies. Bake until lightly golden, about 20 to 22 minutes. Remove from oven and let cool on the cookie sheet until hard enough to move onto a rack to cool completely, about 20 minutes. Nutrition per 2 cookie serving: 156.4 calories 18.5 grams of carbohydrates 1.1 grams fiber 16.6 of sugar 8.7 grams of fat 46.9 grams of potassium 2 grams protein 99.4 grams sodium
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