Coconut almond macaroons
COCONUT ALMOND MACAROONS
Per Macaroon: About 58 Calories, 4 carbs Ingredients: 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) Instructions: 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 |
All times are GMT -8. The time now is 05:06 AM. |