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Sugar Free Coconut Drop Cookies
Ingredients
2 egg whites 1/8 teaspoon salt 1 cup of Splenda 1 teaspoon vanilla extract 1 1/2 cups of flaked coconut
Directions
Preheat your oven to 350 degrees Fahrenheit. Grease (not oil) 2 cookie sheets. In a medium bowl, beat the egg whites and salt until frothy. Gradually, add the Splenda, beating the egg whites continuously until stiff peaks form. By hand, fold in the remaining ingredients. Drop by teaspoonfuls, 2 inches apart onto prepared cookie sheets. Bake the cookies at 350 degrees for 12-15 minutes or until lightly browned. Cool on the cookie sheet for 1 minute and then remove.
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