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Receta Diabetic Coconut Macaroons

by Global Cookbook

Ingredientes

1 c. (225 ml) evaporated skim lowfat milk 2 tsp (10 ml) granulated frucrose

3 c. (700 ml) unsweetened shredded coconut

Direcciones

1. Preparation:Combine lowfat milk and frucrose.
2. Stir till frucrose is dissolved.
3. Add in coconut and stir till coconut is completely moistened.
4. Drop by tspfuls onto a greased cookie sheet, 2 to 3 inches apart.
5. Bake at 350 degrees (175 C.) for 15 min or possibly till tops are lightly browned.
6. Remove from pan immediately.

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