Ingredients
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5 large egg whites
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
2/3 cup Splenda sugar substitute
2/3 cup white wheat flour
3 1/2 cups coconut flakes
1 - 1 1/2 teaspoon almond extract (depending on your preference)
1 tablespoon butter
2 tablespoons honey
1/2 cup bittersweet chocolate, melting dots
Preparation
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In a medium-large bowl, beat the egg whites until just frothy with a whisk. Incorporate the flour, sugar, extracts, honey. Add the coconut flakes and mix until it just about sticks.
Drop by inch rounds onto a cookie sheet, about 1-inch apart, and bake at 325 degress F until barely golden on the bottom and sides (approx 15-20 min).
Place chocolate drops on top and let back additional 5-10 minutes until fully golden on bottome and drops are melted. Let cool and serve.
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