Coconut Crispy Macaroons

Makes 12 servings.


2 egg whites
Pinch cream of tartar
¾ cup Splenda Granular
1 teaspoon vanilla
1 ¾ cups crispy rice cereal
1 cup unsweetened coconut


1. Preheat oven to 275°F. Spray baking sheets with nonstick cooking spray.
2. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add Splenda and beat until stiff.
3. Fold in vanilla, cereal, and coconut. Drop by tablespoonfuls onto pans.
4. Bake 18-20 minutes or until lightly browned and firm to touch.

Nutritional Info (per serving):

Calories 65
Carbohydrates 6g
Protein 1g
Fat 4g (4g Saturated)
Fiber 1g
Sodium 55mg

Diabetic Exchange: ½ Carbohydrate, 1 Fat
Weight Watchers point comparison = 1 point

Marlene Koch, RD, is a registered dietitian who has specialized in delicious food and healthy lifestyles for over twenty years. Marlene holds a degree in Nutritional Science from the University of Los Angeles, California. Marlene is a best-selling author of healthy, low-sugar cookbooks. Marlene is a frequent guest on TV, radio and websites such as iVillage and
Read more about Marlene Koch

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.