Toasty Coconut Puffs

Recipe by: Healthy Meals in Minutes

2 Points Per Serving

1 1/2 cups all-purpose flour

1/2 cup old-fashioned rolled oats

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon salt

3/4 cup firmly packed light brown sugar

1/3 cup margarine -- softened

1 medium banana -- mashed *

1/2 cup nonfat cream cheese -- softened

1 large egg

1/2 teaspoon rum extract

1/2 cup sweetened coconut flakes -- shredded

Preheat oven to 375º. In a medium bowl, combine flour, oats, baking soda, ginger, and salt. Mix well. In a large mixing bowl, using an electric mixer set on medium speed, beat together sugar and margarine until light and fluffy. Beat in banana, cream cheese, egg, and rum extract. At low speed, gradually beat in flour mixture until blended. Roll dough into 1-inch balls. Place coconut in a shallow bowl. Roll balls in coconut. Place cookies, 1 1/2 inches apart, on 2 ungreased baking sheets. Bake, in batches, until golden, about 10 minutes. Place baking sheets on wire racks and cool slightly. Transfer cookies to racks and cool completely.

Per cookie: 68 Calories (kcal); 2g Total Fat; (30% calories from fat); 1g Protein; 11g Carbohydrate; 5mg Cholesterol; 75mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : * About 1/2 cup mashed ripe banana. Variation: Substitute 1/2 cup of unsweetened applesauce for the mashed banana. Proceed as recipe directs.

Cooking Tips: Use a very ripe, soft banana for best results. Mash the banana until it is completely smooth to ensure it will be evenly dispersed throughout the dough.

Shared by: Trini