Yield: 36 cookies
Preheat oven to 325° F. Line baking sheets with parchment paper.
Combine coconut and honey in a bowl. Add unbeaten egg whites, vanilla, almond extract and salt. Mix with a broad silicone spatula or wooden spoon.
Drop onto the parchment-lined baking sheet by the teaspoonful, and use wet fingers to mold into tiny haystack shapes or pyramids. Bake for 20 to 22 minutes, until golden brown.
each serving: 45 cal, 3.5g fat (3g sat), 0mg chol, 15mg sodium, 4g carb, 1g fiber, 1g protein
Recipe by, former PCC Nutrition Education Manager
Source: PCC Sound Consumer, February 2013
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