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Almond coconut macaroons




Source of Recipe


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List of Ingredients






Makes about 12 to 15 macaroons

4 egg whites

� teaspoon salt

1 teaspoon vanilla

1 cup non-sugar sweetener (Splenda)

� cup ground almonds

2 cups shredded coconut (rinse sweetened coconut under hot water, drain, pat dry)

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.

In a mixing bowl, whip the eggs, salt and vanilla until frothy. As you keep whipping, slowly pour in the sweetener. Whip until stiff peaks form. Fold in the almonds and coconut. Drop the macaroon batter by rounded tablespoons about � to one inch apart on the parchment. Bake for about 10 minutes, until golden brown.

Per serving: 139 calories, four grams protein, 11 grams fat, nine grams carbohydrates, one gram fiber, zero cholesterol.


Recipe