Preparation time: 10 minutes
Baking time: 8-10 minutes per pan
Cooling time: 10-15 minutes per pan

1 box (16 ounces) one-step angel food cake mix (such as Pillsbury)
1/2 cup water
2 teaspoons almond extract
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut

Preheat oven to 350°F. Place cake mix, water, and extracts in a mixing bowl and beat with an electric mixer on low for 30 seconds. Scrape bowl then beat on medium for one minute. Stir in coconut. To make each cookie, drop 2 tablespoons of dough onto a parchment paper-lined baking sheet, placing cookies two inches apart. Bake for 8–10 minutes or until set and very lightly golden (cookies will develop shallow cracks); do not brown cookies. Carefully slide parchment paper with cookies onto a cooling rack to cool (about 10–15 minutes). Gently remove cooled cookies from the parchment paper with a metal spatula.

Yield: 30 cookies
Serving Size: 1 cookie

Nutrition Facts

Per Serving:
Calories: 69
Carbohydrate: 14 g
Protein: 1 g
Fat: 1 g
Saturated fat: 1 g
Sodium: 100 mg
Fiber: <1 g
Exchanges per serving: 1 other carbohydrate
Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com