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Coconut Macaroons
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1 cup shredded coconut, unsweetened
7 packets Splenda
2 egg whites
1/2 cup heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
Mix cream with sweetener and extracts. Add coconut and mix well. Let stand for 1 hour. If mixture feels dry to the touch after 1 hour, add a little more cream.
Preheat oven to 350°F.
Whip egg whites until peaks form. Fold into coconut. Using a teaspoon, place a small amount of coconut mix onto a well greased cookie sheet, repeating to make approximately 16 cookies. Bake until slightly browned (usually 12-15 minutes). If tops have not browned in 15 minutes, you can place them under the broiler for a few minutes (watch them carefully!) Allow to cool before serving.
Makes 16 cookies. 1.9 carbs per cookie.
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