Coconut Macaroons

Recipe by Barb G.
READY IN: 40mins
YIELD: 8 Cookies
UNITS: US

INGREDIENTS

Nutrition
  • 1 13
    cups flaked unsweetened coconut
  • 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)
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DIRECTIONS

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