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 Diabetic Coconut Macaroons
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Recipe Information
Description:
Diabetic Candy

Source:
Diabetic Sweet Tooth Cookbook by Mary Jane Finsand

Serves/Makes:48 candies

Ingredients
  • 1 cup (225 ml) evaporated skim milk
  • 2 tsp (10 ml) granulated frucrose
  • 3 cups (700 ml) unsweetened shredded coconut
Preparation
  • Combine milk and frucrose.
  • Stir until frucrose is dissolved.
  • Add coconut and stir until coconut is completely moistened.
  • Drop by tspfuls onto a greased cookie sheet, 2 to 3 inches apart.
  • Bake at 350 degrees (175 C.) for 15 minutes or until tops are lightly browned.
  • Remove from pan immediately.
Comments
Exchange, 1 candy: 1/2 fruit, 1/2 fat Calories, 1 candy: 31 Carbohydrates, 1 candy: 2 g This sounds like a cookie but is shown under candy.

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