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Almond-coconut Macaroons




Source of Recipe


Jo Gainey


List of Ingredients




2 Tablespoons wheat gluten
2 Cups unsweetened shredded coconut
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups almond flour made from blanched almonds
1-1/2 sticks (12 Tablespoons) butter; room temp.
1 cup Splenda
Egg whites (from 3 large eggs)
2 Tablespoons sugar (needed for proper browning of cookies)
1 teaspoon vanilla extract



Recipe



Preheat oven to 375 degrees F. Set rack in center of oven. Line cookie
sheets with parchment paper or aluminum foil.

Sift gluten, baking powder and salt into a small bowl, pour in coconut and
mix together; set aside.

Combine almond flour, butter and 1 cup Splenda in mixing bowl, combine with
other dry mixture and mix well; set aside.

Beat egg whites on high speed for 3 minutes, or until soft and fluffy. Add
sugar and vanilla. Beat until well mixed. Mix in flour mixture on low speed
just until it is mixed up.

Using two teaspoons, make approximately 1-inch balls. Place balls on
prepared baking sheets, leaving 2-inches between for browning. Bake
15-minutes at 375 �f or until bottom of cookie is light golden. Remove
cookie from pan to a wire rack to cool.


� recipe copyright rjgainey