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Coconut Macaroons

Submitted by: Katie on 07/08/2002
7575 views
2.72 avg rating
386 votes
 
 
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Ingredients

1 1/3 C of flaked, unsweetened coconut
1/3 C of Splenda
2 Tbsp of almond flour

1/8 tsp of salt
2 egg whites, beaten but not whipped
1/2 tsp of almond extract (or vanilla for a different taste)

Directions

Combine coconut, Splenda, flour and salt in mixing bowl. Stir in egg whites and almond extract; mix well. Drop from teaspoon onto lightly greased baking sheets. Bake at 325 for 20 to 25 min., or until edges of cookies are golden brown. Watch closely, they burn easily. Remove from baking sheets immediately. Once cooled store in an airtight container. Makes about 8 cookies.


Servings

8

Calories

2.2

Time to prepare

30 minutes

Difficulty

Easy
 

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