| CHOCOLATE-COCONUT
HAYSTACKS
2 EGG WHITES, AT ROOM TEMPERATURE
1 CUP STEELS’ WHITE NATURE SWEET CRYSTALS
2 TABLESPOONS COCOA POWDER
2 TABLESPOONS WALDEN FARM’S CHOCOLATE SYRUP
2 CUPS GRATED UNSWEETENED COCONUT (Kroger brand)
1 teaspoon vanilla flavoring
DIRECTIONS:
- Heat oven
to 325 degrees. Line baking sheets with aluminum foil, spray foil
with Pam. Whip egg whites on low until medium peaks form; gradually
beat in sugar substitute and cocoa powder; continue beating until
stiff peaks form. Fold in coconut and syrup.
- Drop mixture
by rounded teaspoonfuls onto prepared baking sheets. Shape into
little pyramids with wet fingertips.
- Bake 12
minutes. Cool on sheets 1 minute before transferring to wire racks
to cool completely.
Servings: 32
Prep time: 15 min. Bake/Cook time: 12 min.
Nutrition: Carbohydrates- 2 net; Fat- 1; Protein- .5; Fat- 3; Calories
37.
~Items in bold are available at ZamLows Sugar- Free Low-Carb.
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