COCONUT ALMOND MACAROONS
Per Macaroon: About 58 Calories, 4 carbs
4 egg whites
1 tsp vanilla or almond extract (I like almond best)
1 cup Splenda OR Xylitol, OR a mixture of sweeteners
1/2 cup ground almonds (almond meal or almond flour)
2 cups coconut shreds (unsweetened)
Preheat oven to 325°F-160°C.
In a clean, grease-free mixing bowl, whip the egg whites and vanilla until frothy.
Slowly pour in the Splenda OR Xylitol or other sweeteners. Whip until stiff peaks form -
but not dried out. Fold in the almonds and coconut.
Line a cookie sheet with parchment paper. Drop the macaroon
batter by rounded tablespoons (or small size cookie scoop) about 1/2 inch apart on
the parchment (macaroons don't rise or spread, so you can put
them close together).
Bake in the preheated oven for about 15-20 minutes, or until golden brown.
Turn off the oven heat, open the door slightly, and let the macaroons sit
in the oven until cool - this keeps the moisture content down.
Store in an airtight container.
Makes about 3-4 dozen depending on size