|
Amount |
Measure |
Ingredient -- Preparation Method |
| -------------- | ---------------- | ---------------------------------------------- |
|
14 |
ounces |
low-fat sweetened condensed milk |
|
1 |
whole |
egg white |
|
14 |
ounces |
coconut flakes |
|
6 |
ounces |
white chocolate chips |
|
1 |
teaspoon |
vanilla extract |
|
2/3 |
cup |
all-purpose flour |
|
1/2 |
teaspoon |
baking powder |
|
1/4 |
cup |
walnuts -- finely diced |
|
5 |
ounces |
maraschino cherries -- reserve juice |
|
1/2 |
cup |
rainbow candied sprinkles |
|
3 |
tablespoons |
chocolate candied sprinkles |
|
1/2 |
cup |
cherry juice |
| Heat oven to 350°F. Cut cherries into approximately 8 pieces and set aside. Mix milk, egg white, coconut, white chocolate chips, vanilla, flour, baking powder, walnuts, cherry juice and rainbow sprinkles together until well mixed. Drop mixture by heaping teaspoonfuls onto a greased baking sheet. Put a few of the chocolate sprinkles on top of cookie and place a cherry piece on top of the chocolates. Bake for 12 minutes. Remove from baking sheet and let cool on a baking rack. Makes 64 cookies |
| Per Serving: 76 Calories; 4g Fat (41.7% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 33mg Sodium. Exchanges: 0
Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. |