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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 134.3
  • Total Fat: 11.6 g
  • Cholesterol: 0.6 mg
  • Sodium: 18.5 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.9 g

View full nutritional breakdown of Low-Carb Coconut Macaroon Cookies calories by ingredient
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Low-Carb Coconut Macaroon Cookies

Submitted by: AROCKWELL

Introduction

These have saved my life on South Beach Phase 1!!!

Adapted from http://www.kalynskitchen.com
These have saved my life on South Beach Phase 1!!!

Adapted from http://www.kalynskitchen.com

Number of Servings: 8

Ingredients

    2/3 cup Almonds
    1 1/4 cup Unsweetened Flaked Coconut
    1/2 cup Splenda
    2 oz Dannon, Light & Fit Carb & Sugar Control Vanilla Cream Yogurt
    2 ea Egg Whites

Directions

1. Preheat oven to 325F.

2. Line a baking sheet with parchment paper or use a silicone baking mat.

3. Use a small food processor to chop the almonds until they are ground but still a little chunky.

4. Put the ground almonds, shredded coconut, Splenda, and salt into a medium-sized bowl and mix together with a spoon.

5. Add egg whitesand yogurt to the dry mixture and blend together with a fork until the ingredients are well-combined.

6. Scoop out dough one tablespoon at a time and form into a round ball, then place on the baking sheet about 2 inches apart. Use a fork to press each ball down into a cookie slightly less than 1/2 inch thick. (The cookies don't spread out much.) Press the edges together if they crumble.

7. Bake cookies until they are well set and starting to get nicely brown on the edges, about 30-32 minutes.

Serving Size: Makes 8 2-Cookie Servings

Number of Servings: 8

Recipe submitted by SparkPeople user AROCKWELL.






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