Coconut Wafers

Ingredients:

• 2 large egg whites
• 1/8 tsp salt
• 2 tbsp granular sugar substitute
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 2 tbsp whole-wheat flour
• 3/4 cup unsweetened shredded coconut
• 2 tbsp trans-fat-free margarine, melted

 Makes 6 (2-piece) Servings

1. Heat oven to 350 F. Line a baking pan with foil and lightly coat with cooking spray.
2. Whisk in the egg whites, salt, sugar substitute, sugar, and vanilla in a medium bowl until light and foamy, about 2 minutes. Sift in flour and stir to combine. Stir in coconut. Slowly whisk in margarine until corporated.
3. Drop 6 (2-teaspoon) balls of batter onto pan. Using a butter knife, spread each ball into a 3-inch disk. Bake until edges are golden, about 12  minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter. Store in an airtight container for up to 1 week.

 WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. If you are craving a snack or treat after a big meal, this is the treat for you. Plus, you won't feel guilty afterwards. Coconut has such a nice flavor to it. You could serve these cookies with fresh fruit, chocolate sauce, caramel sauce or even along side ice cream or frozen yogurt.