Yield: 24 servings
Measure | Ingredient |
---|---|
1 \N | Eggs |
2 mediums | Bananas; mashed ripe |
⅓ cup | Butter; melted |
¼ cup | Pineapple fruit spread |
1 teaspoon | Vanilla extract |
1¼ cup | Flour |
⅓ cup | Coconut, flaked unsweetened |
½ teaspoon | Baking powder |
½ teaspoon | Salt |
3½ ounce | Macadamia nuts; chopped |
Preheat oven to 375. Combine egg, banana, butter, fruit spread, and vanilla in medium bowl. Add flour, coconut, baking powder, and salt; mix well. Stir in nuts. Drop tablespoonsful of dough 2" apart onto lightly greased cookie sheets. Bake 10-12 minutes, until lightly browned.
Cool on wire racks. Store in tightly covered container.
Nutrition information per cookie: 96 calories, 1 gm protein, 9 gm carbohydrate, 6 gm fat, 16 mg cholesterol, 83 mg sodium, ⅓ diabetic starch/bread exchange, 1-¼ diabetic fat exchange, ¼ diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Submitted By ANNE MARIE CHIAPPETTA On 03-28-95