Ingredients:
2 large egg whites, at room temperature
1/4 teaspoon table salt
1/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1 cup sweetened flaked coconut
1/2 cup dried cherries ( or blueberries or cranberries)
Directions:
Preheat oven to 325 F.
Line 2 cookie sheets with parchment paper coated with cooking spray.
(Note: if you do not have parchment paper, simply coat cookie sheets with cooking spray.) Combine egg whites and salt in a medium bowl; beat with an electric mixer at low speed until egg whites are foamy, about 1 minute.
Gradually add sugar, increasing the mixer speed until egg whites form stiff, glossy peaks (about 5-7 minutes) Fold in remaining ingredients.
Make 24 cookies by dropping batter by tablespoons onto prepared cookie sheets.
Bake until light golden brown, about 15 minutes.
2 cookies per serving (1 WW point per serving).
Servings: Serve
Time preparation: 15 min.
Time total: 30 min.