Coconut Macaroons

Ingredients:
1-1/3 cups shredded coconut
2 tablespoons sugar substitute
1 tablespoon soy flour
1/8 teaspoon salt
2 egg whites
3/4 teaspoon almond extract

Directions:
Combine coconut, sugar substitute, flour and salt in mixing bowl.

Stir in egg whites and almond extract; mix well.

Drop by teaspoonfuls onto lightly greased baking sheets.

Bake at 325-degrees for 20 to 25 minutes, until edges of cookies are golden brown.

Remove from cookie sheet immediately.

Cool.

Makes 12 cookies

Total Carbohydrates: 3.5g each