Monday, December 13, 2010

Guilt-Free Coconut Macaroons

by Crown Hill Curves

1 1/3 c flake unsweetened coconut
1/3 c Splenda
2 T almond flour
1/8 tsp salt
2 egg whites, beaten but not whipped
1/2 t almond extract (or whatever flavor your desire)

In a large bowl combine coconut, Splenda, flour, and salt.
Stir in egg whites and almond extract, mixing well.
Drop by teaspoonfulls onto lightly greased baking sheets.
Bake at 325 degrees for 20-25 minutes until edges of cookies are golden brown.
Do NOT overbake-they burn easily!
Remove from baking sheets immediately.
Store in an airtight container.

Makes 8 cookies
Nutrition per cookie-57 calories, 2.2 g carbs, 1.5 g protein, >1 g fiber.

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