Coconut, Almond & Cranberry Biscuits/Cookies
Recipe: #23452
April 11, 2016
Categories: Desserts, Cookies, Dropped, Coconut, Cranberry, Christmas, Passover, Oven Bake, Diabetic, Gluten-Free, Kosher Low Cholesterol, Low Fat, Low Sodium, Non-Dairy, Vegetarian, Flour, more
"From Australian Better Homes & Gardens Diabetic Living. Please note the recipe makes 24 biscuits/cookies and 2 are considered 1 serve snack."
Original is 12 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
1 Reviews
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