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Coconut Meringue Cookies




Source of Recipe


unknown


List of Ingredients




1/2 cup unsweetened shredded coconut
1 egg white
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt
1 teaspoon gluten or 1/4 cup all purpose flour
2 teaspoons Fructose
2 teaspoons splenda, or 1 packet splenda
butter

Recipe



Beat the egg white until foamy. Add Splenda. Continue
beating until peaks form. Gently fold in the coconut.
Butter a pie pan. Using a teaspoon, heap the egg white
mixture on the pie pan in mounds.gently flatten each mound
until about 1/2 inch thick-do not try to make them perfectly
flat.
Bake at 350 degrees until they are light brown. Cool and
store in a tightly covered container. Makes about a dozen.

Fructose is needed in this recipe to provide for the
browning that is expected on coconut cookies. It forms a
part of the complex flavor of this treat.