1/2 cup splenda 1 large egg white 1 cup unsweetened shredded coconut 1/4 cup whole almonds, chopped 1/2 tsp pure vanilla extract Pinch of coarse salt
Preheat oven to 350. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients. Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macarrons will keep, covered, for up to 1 week. Calories 55.7, fat 4.9, carbs 4, protien 1.6.