Monday, November 30, 2009
With only 10g carbs per serving these Almond-Coconut Cookies will be a hit with
your friends and family. Bake up a batch to give as gifts at Christmas. I'm sure
your diabetic friends or family will be thrilled you thought of them and went
to the trouble of making a good tasty treat just for them. Try using red and
green food coloring in the coconut for a festive Christmas look. Or serve as snowballs...Get creative, shape as snowmen/women or whatever suites your fancy.
Yield: 90 cookies
2 sticks (1 cup) unsalted butter, softened
2/3 cup packed light-brown sugar(or Splenda Brown Sugar)
2/3 cup granulated sugar (or Splenda)
2 tsp vanilla extract
2 large eggs
3/4 tsp baking soda
3/4 tsp salt
2+1/3 cups all-purpose flour(or soy, or almond flour)
7-oz tube of almond paste
6 whites from 6 large eggs
6 cups sweetened shredded coconut
Heat oven to 375°F. Have baking sheet(s) ready.
Beat butter, sugars and vanilla in a large bowl with mixer on medium speed 1 to 2 minutes until fluffy.
Beat in eggs, baking soda and salt until combined.
Add flour and beat on low speed until blended.
Crumble a 7-oz tube of almond paste into a food processor.
Add whites from 6 large eggs; process until smooth. Stir into dough along with 6 cups sweetened shredded coconut.
Drop rounded tablespoons dough about 1-1/2 in. apart on ungreased baking sheet(s).
Bake 8 to 9 minutes until edges are golden brown.
Cool on sheet 1 to 2 minutes before removing to a wire rack to cool completely.
Amount Per Serving
Total Fat 5g
Saturated Fat 3g
Total Carbohydrates 10g*
(*less when using Splenda and soy or almond flour)