Source: The following recipe from The Diabetic Goodie Book, by Kathy Kochan, Appletree Press, Inc., was submitted by Marilyn Helton.

A marvelous coconut cookie which can be mixed up in a jiffy.

Servings

1.5 cup flaked sweetened coconut
0.5 cup sugar
0.25 cup white all purpose flour
0.25 tsp salt
3 egg whites , at room temperature
0.5 tsp vanilla extract
0.5 tsp almond extract

1 Preheat oven to 325°F. Line 2 baking sheets with parchment paper or aluminum foil.
2 In medium bowl, use a rubber spatula or wooden spoon to combine coconut, sugar, flour and salt.
3 Stir in egg whites and extracts until well blended. Drop by rounded teaspoonful on prepared baking sheets.
4 Bake for 18-20 minutes, or until golden brown. Move cookies with parchmant paper or foil and place on rack to cool.
5 When cool, remove from paper or foil and store in sealed container.