YIELD:28 COOKIES
COURSE:Dessert
CUISINE:American
Delicious and gluten-free!
INGREDIENTS
- 3 egg whites
- 3/4 cup sugar
- 1/4 tsp cream of tartar
- 1 cup sweetened coconut flakes
- 3/4 cup cornflake crumbs*, from 2 cups cornflakes crushed almost to powder
INSTRUCTIONS
- Preheat oven to 350°. Line two cookie sheets with parchment paper or silpats.
- Whip the eggs whites, cream of tartar and sugar into a meringue until you form thick soft peaks, about 8 – 10 minutes.
- Fold in the coconut and cornflake crumbs.
- Drop by spoonful onto parchment lined cookie sheets.
- Bake for about 18 minutes or until golden.
NOTES
Serving: 2cookies, Calories: 188kcal, Carbohydrates: 19g, Protein: 1.5g, Fat: 2.5g, Sodium: 53mg, Fiber: 2g, Sugar: 14g
WW Points Plus:3
