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1 Eggs
2 md Bananas; mashed ripe
1/3 c Butter; melted
1/4 c Pineapple fruit spread
1 ts Vanilla extract
1 1/4 c Flour
1/3 c Coconut, flaked unsweetened
1/2 ts Baking powder
1/2 ts Salt
3 1/2 oz 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, 1/3 diabetic starch/bread exchange, 1-1/4 diabetic fat
exchange, 1/4 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
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