Low-Carb Coconut Almond Macaroons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
2 cups unsweetened coconut, shredded1/2 cup cocoa roasted almonds (I used Emerald brand)3 egg whites1/4 cup Splenda1 tsp vanilla extract1/4 tsp salt
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In a food processor, combine coconut and almonds. Pulse until both are finely chopped. Add remaining ingredients, pulse until mixed.
Use a cookie scoop or spoon to create rounded mounds of the mixture. Place on a parchment-lined baking sheet. Bake for about 20 minutes, until bottoms are golden brown.
Serving Size: 12-15 small cookies
Number of Servings: 13
Recipe submitted by SparkPeople user TANYA.CUTSFORTH.
In a food processor, combine coconut and almonds. Pulse until both are finely chopped. Add remaining ingredients, pulse until mixed.
Use a cookie scoop or spoon to create rounded mounds of the mixture. Place on a parchment-lined baking sheet. Bake for about 20 minutes, until bottoms are golden brown.
Serving Size: 12-15 small cookies
Number of Servings: 13
Recipe submitted by SparkPeople user TANYA.CUTSFORTH.
Nutritional Info Amount Per Serving
- Calories: 94.1
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 201.1 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 2.0 g
- Protein: 3.2 g
Member Reviews