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Cornflake Macaroons

Diabetic.Foodie's picture
  Egg whites 2
  Granulated sugar replacement 1⁄2 Cup (8 tbs)
  Sorbitol 3 Teaspoon
  Cornflakes 2 Cup (32 tbs), unsweetened
  Mini chocolate chips 1⁄3 Cup (5.33 tbs)
  Grated coconut 1⁄2 Cup (8 tbs), unsweetened
  Vanilla extract 1⁄2 Teaspoon

Beat egg whites until they are stiff enough to hold their shape but not until they lose their shiny appearance.
Carefully, fold in remaining ingredients.
Drop by teaspoonfuls onto a well-greased cookie sheet.
Bake at 350°F (175°C) for 10 to 15 minutes or until done.
Remove macaroons immediately with a spatula.

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