Cornflake Cookies ( 1 point plus)

from Chocolate and the Art of Low-Fat Desserts by Alice Medrich



Recipe makes approx. 40 cookies   Serving size - 1 cookie   PP per svg - 1 point +

Calories - 31  Total Fat - 1.1g,   Carb. - 5g,   Protein -  0.6g,   Fiber - 0.2g

2 egg whites, room temperature

1/8 tsp. cream of tartar

1/2 cup granulated sugar ( whizzed in the food processor a handful of times to make it like superfine sugar)

2 1/2 cups cornflakes

2/3 cup loosely packed sweetened, shredded coconut

1/3 cup chopped walnuts ( 1 3/4 ounces)

1/4 cup chopped dried apricots ( 1 ounce ) 

1.  Preheat oven to 300 degrees F.  Line baking sheet (s) with parchment paper or nonstick foil.   Put the sugar into a food processor and pulse for several times making it like superfine sugar.  Set aside. 

2. Beat the egg whites with the cream of tartar until soft peaks form.  Gradually sprinkle in the sugar while beating and then beat at high speed until very stiff but not dry.  Use a rubber spatula to gently fold in the cornflakes, coconut, walnuts and dried apricots.  Fold until the cornflakes are coated with the egg white.  

3.  Drop by rounded teaspoonfuls onto baking sheet.  They do not spread so you don't need to leave a big space between each, just enough for the hot air of the oven to circulate around each one.  Bake for 20 to 25 minutes, or until delicately brown.  Cool on rack.