Diabetic Recipes


Coconut Macaroons

1 1/4 cups sweetened flaked coconut
1 1/2 cups crisped rice cereal
2 egg whites
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon coconut extract

Preheat the oven to 300F. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray. In a medium baking pan or shallow baking dish, evenly spread the coconut in a thin layer. Bake, stirring every 5 minutes, until lightly browned throughout, about 15 minutes. remove and let cool. Raise the oven heat to 350F. In a medium bowl, combine the cooled coconut, rice cereal, egg whites, sugar, vanilla and coconut extract; stir with a spatula until well combined. Moisten your hands and shape the mixture into walnut size balls, compacting the balls so they hold together. Place on the prepared baking sheets. Bake until lightly browned, about 20 minutes; cool at least 30 minutes on a rack before serving. 12 servings, 2 macaroons each.

Nutrition Information per serving:
Calories 63, Calories From Fat 23, Total Fat 3 g, Saturated Fat 3 g, 14.5 0 mg, Sodium 65 mg, Total Carbohydrate 10 g, Dietary Fiber 0 g, Sugars 8 g, Protein 1 g
Exchanges per serving: 1/2 Carbohydrate, 1/2 Fat


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