Cream butter with candy powder and salt, gradually add egg whites, flour and coconut flakes. Form small doughnuts on the round wafers and bake at 160 °C. After cooling, dip half in diabetic chocolate coating.
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Servings: 40.0 (servings)
Cream butter with candy powder and salt, gradually add egg whites, flour and coconut flakes. Form small doughnuts on the round wafers and bake at 160 °C. After cooling, dip half in diabetic chocolate coating.