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Coconut Crispy Macaroons

2egg whites

Pinch cream of tartar

3/4 c. Splenda granular

1 t. vanilla extract

1 3/4 c. crispy rice cereal

1 c. unsweetened coconut

Preheat oven to 275 degrees. Spray baking sheets with nonstick cooking spray. In large bowl, beat egg whites and cream of tartar until soft peaks form.Gradually add Splenda and beat until stiff.Fold in vanilla, cereal, and coconut. Drop by tablespoonfuls onto pans. Bake 18-20 minutes or until lightly browned and firm to touch. Serves 12 cookies,33 caloriesand 3 g. carbohydrate.