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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mouthwatering Macaroon Cookies

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.

Rating:
Prep Time:	5 minutes
Cook Time:	20 minutes
Difficulty:	Easy

Nutrition Facts

Makes 42 servings
Amount Per Serving

Calories	21.6

Total Carbs	3.6 g

Dietary Fiber	0.3 g

Sugars	2.7 g

Total Fat	0.7 g

Saturated Fat	0.7 g

Unsaturated Fat	0.0 g

Potassium	14.1 mg

Protein	0.4 g

Sodium	25.2 mg

Dietary Exchanges 0.7 Fat, 0.2 Other Carbs, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup flaked sweetened coconut 0.5
0 1/2 cup sugar 0.25
0 1/4 cup white all purpose flour 0.25
0 1/4 tsp salt 3.0
3 each egg whites 0.5
0 1/2 tsp vanilla extract 0.5
0 1/2 tsp almond extract

Directions

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