Coconut Macaroons

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

• Ready In: 40 mins
• Yields: 8 Cookies

Ingredients

• 1 1⁄3 cups  flaked unsweetened coconut
• 1⁄3 cup Splenda sugar substitute
• 2  tablespoons  almond flour (I ground my own almond flour in food processer)
• 1⁄8 teaspoon salt
• 2  egg whites, beaten but not whipped
• 1⁄2 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.