1 Preheat oven to 350°F. 2 In large mixing bowl, blend coconut, salt, vanilla, and SPLENDA®. 3 Add evaporated milk. 4 In medium bowl, beat eggs white with electric hand mixer to form stiff peaks. 5 Gently fold beaten egg whites into coconut batter. 6 Coat baking sheet with cooking spray. Using teaspoon, drop batter onto prepared baking sheet about 1" apart. 7 Bake 12 to 15 minutes, until golden brown around edges and at tips. 8 Remove to cooling racks.
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Ok guys. I go through recipes and I get mind boggled. It seems that J's sugars soar after lunch as he is having a hard time finding things for lunch that are good for him...