Diabetes-Friendly Recipes

Low-Sugar Coconut Cookies

Servings: 24
Prep time:
Cook time:
Total: 30 minutes


  • ¼ cup butter
  • ½ cup all-purpose vegetable shortening
  • 2 TBS vegetable oil
  • ½ cup Splenda, granulated
  • 1 cup all-purpose flour
  • ½ cup Pastry flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp vanilla extract
  • ½ cup sweetened, shredded coconut


  1. Preheat oven to 350ºF.
  2. Spray 2 cookie sheets with cooking spray.
  3. Toast the coconut for 7 to 8 minutes on a cookie sheet.
  4. Sift dry ingredients, omitting coconut.
  5. Cream the butter and shortening.
  6. Add the DiabetiSweet. Blend thoroughly. Add the vanilla extract and stir until well creamed.
  7. Add the flour and coconut and blend until thoroughly combined.
  8. Pinch off pieces of dough and shape them into 1-inch balls.
  9. Place balls on the cookie sheets and bake at for 10 to 12 minutes, or until they turn golden brown.
  10. Cool on pan.

*For more information on consuming sugar when you have diabetes, click here

Nutrition Information

Per serving:

Total Calories - 113 

Protein - 1g
Carbohydrate -  8g
Dietary Fiber - 1g
Total Sugars - 2g
Added Sugars - 1g
Total Fat - 8g 



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