Diabetic Dark Chocolate Coconut Cookies

• 5 large egg whites
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2/3 cup Splenda sugar substitute
• 2/3 cup white wheat flour
• 3 1/2 cups coconut flakes
• 1 - 1 1/2 teaspoon almond extract (depending on your preference)
• 1 tablespoon butter
• 2 tablespoons honey
• 1/2 cup bittersweet chocolate, melting dots

1. In a medium-large bowl, beat the egg whites until just frothy with a whisk. Incorporate the flour, sugar, extracts, honey. Add the coconut flakes and mix until it just about sticks.
2. Drop by inch rounds onto a cookie sheet, about 1-inch apart, and bake at 325 degress F until barely golden on the bottom and sides (approx 15-20 min).
3. Place chocolate drops on top and let back additional 5-10 minutes until fully golden on bottome and drops are melted. Let cool and serve.

egg whites, vanilla, salt, splenda sugar substitute, white wheat flour, coconut flakes, almond, butter, honey, bittersweet chocolate

Taken from www.food.com/recipe/diabetic-dark-chocolate-coconut-cookies-483197 (may not work)