Preheat the oven to 300° Line 2 baking sheets with parchment paper or spray with nonstick cooking spray. In a medium baking pan or shallow baking dish, evenly spread the coconut in a thin layer. Bake, stirring every 5 minutes, until lightly browned throughout, about 15 minutes. remove and let cool. Raise the oven heat to 350° In a medium bowl, combine the cooled coconut, rice cereal, egg whites, sugar, vanilla, and coconut extract; stir with a spatula until well combined. Moisten your hands and shape the mixture into walnut-size balls, compacting the balls so they hold together. Place on the prepared baking sheets. Bake until lightly browned, about 20 minutes; cool at least 30 minutes on a rack before serving.

Lighter than air but full of coconut essence, these morsels have that delightful crispy-yet-chewy texture that makes macaroons such a favorite. Yet they contain less than half the coconut of trditional macaroons. The secret: toasting the coconut first, to enhance its flavor, and diluting it with fat-free crisped rice cereal. Keep the macaroons in an airtight container for 1 week; they're even better one day after they're made!

Exchanges Per Serving: 1/2 Carbohydrate, 1/2 Fat. Nutrition InformationAmount per serving: Calories 63, Calories From Fat 23, Total Fat 3, Saturated Fat 3 g, Cholestrol 0 mg, Sodium 65 mg, Total Carbohydrate 10 g, Dietary Fiber 0 g, Sugars 8 g, Protein 1 g