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Almond Coconut Macaroons
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Servings 24
4 egg whites
1/4 tsp salt
1 tsp vanilla
1 cup Splenda
1/2 cup ground almonds
2 cups coconut shreds (unsweetened)
Preheat oven to 325°F-160°C.
In a mixing bowl, whip the egg whites, salt and vanilla until frothy. Slowly pour in the Splenda. 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 about 1/2 to 1 inch 25mm apart on the parchment (macaroons don't rise or spread, so you can put them close together).
Bake in the preheated oven for about 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 2 dozen macaroons
Per Serving: 58 Calories 4 carbs
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