Coconut Macaroons

READY IN: 40mins
Recipe by Barb G.

These are a diabetic low carb cookie. The recipe comes from a low carb web site.

Top Review by laurenlikesfood

Really, really good. Not too sweet. I used dry shredded unsweetened coconut and they still turned out great!

Ingredients Nutrition

  • 1 13 cups flaked unsweetened coconut
  • 13 cup Splenda sugar substitute
  • 2 tablespoons almond flour (I ground my own almond flour in food processer)
  • 18 teaspoon salt
  • 2 egg whites, beaten but not whipped
  • 12 teaspoon almond extract (or vanilla for a different taste)

Directions

  1. Preheat oven to 325 degrees.
  2. Combine coconut, splenda, flour and salt in mixing bowl.
  3. Stir in egg whites and almond extract: mix well.
  4. Drop by teaspoon onto lightly greased baking sheet.
  5. Bake 20 to 25 minutes, or until edges are golden brown.
  6. Watch closely, they burn easily.
  7. Remove from baking sheet immediately.
  8. Cool on rack.
  9. Once cooled store in an airtight container.
  10. Makes about 8 cookies.

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