Coconut, Almond & Cranberry Biscuits/Cookies
April 11, 2016
"From Australian Better Homes & Gardens Diabetic Living. Please note the recipe makes 24 biscuits/cookies and 2 are considered 1 serve snack."
- 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
Preheat oven to 170C fan forced.
Line 2 oven trays with baking paper.
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.
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.
Once all the sugar has been added, continue to whisk until mixture is thick, glossy and smooth.
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.
Spoon heaped teaspoonfulls of the mixture onto prepared trays, making 24 shapes in total.
Bake for 16 to 18 minutes or until biscuits are light golden brown.
Set aside for 10 minutes before transferring to a wire rack to cool completely.
Serve and enjoy.
Tips & Variations
No special items needed.