Coconut, Almond & Cranberry Biscuits/Cookies

Prep Time
Cook Time
Ready In

"From Australian Better Homes & Gardens Diabetic Living. Please note the recipe makes 24 biscuits/cookies and 2 are considered 1 serve snack."

Original recipe yields 12 servings


  • Serving Size: 1 (34.5 g)
  • Calories 122.9
  • Total Fat - 4 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 1.9 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 2 g
  • Sugars - 12.1 g
  • Protein - 2.3 g
  • Calcium - 20.5 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 170C fan forced.

Step 2

Line 2 oven trays with baking paper.

Step 3

Spread coconut and almond meal on 1 tray and bake for 5 to 7 minutes or until coconut is light golden brown and transfer to a medium bowl and set aside.

Step 4

Using electric beaters, whisk eggwhites in a medium bowl until soft peaks form and then add sugar 1 tablespoon at a times, whisking well between each addition, until sugar is dissolved.

Step 5

Once all the sugar has been added, continue to whisk until mixture is thick, glossy and smooth.

Step 6

Put cranberries in a small bowl, add cornflour and toss to combine and then add to eggwhite mixture with toasted coconut mixture and mix until well combined.

Step 7

Spoon heaped teaspoonfulls of the mixture onto prepared trays, making 24 shapes in total.

Step 8

Bake for 16 to 18 minutes or until biscuits are light golden brown.

Step 9

Set aside for 10 minutes before transferring to a wire rack to cool completely.

Step 10

Serve and enjoy.

Tips & Variations

No special items needed.


Daily Inspiration

Delicious cookies and I am so loving the ability to use ingredients such as almond meal. I think next time I would reduce the amount of sugar in the egg whites or maybe use some truvia non-sugar substitute. Definitely enjoyed these light and tasty cookies.

(1 Jun 2016)