Splenda Coconut Macaroons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 c Organic Unsweetened Coconut1/2 t. cinnamon1 t. vanilla2 large egg whites2/3 c. Splenda
1. Heat oven to 350°F. Line 2 baking sheets parchment paper; set aside.
2. Combine coconut, cinnamon, and vanilla together in a medium bowl and stir well; set aside.
3. Place egg whites in a small mixer bowl and beat on medium speed to soft peaks. Sprinkle 1 tablespoon sugar over egg whites and continue beating until peaks are glossy.
4. Gently sprinkle remaining sugar over beaten egg whites and carefully fold in using a rubber spatula, then gently fold in coconut mixture.
5. Drop the batter by teaspoonfuls onto prepared cookie sheets, about 1 inch apart. Bake until golden, 12 to 15 minutes.
6. Cool 2 to 3 minutes on cookie sheets to firm up, then carefully remove cookies from the paper with a spatula, transfer to a wire rack, and cool completely.
Number of Servings: 8
Recipe submitted by SparkPeople user TAZLADYOK.
2. Combine coconut, cinnamon, and vanilla together in a medium bowl and stir well; set aside.
3. Place egg whites in a small mixer bowl and beat on medium speed to soft peaks. Sprinkle 1 tablespoon sugar over egg whites and continue beating until peaks are glossy.
4. Gently sprinkle remaining sugar over beaten egg whites and carefully fold in using a rubber spatula, then gently fold in coconut mixture.
5. Drop the batter by teaspoonfuls onto prepared cookie sheets, about 1 inch apart. Bake until golden, 12 to 15 minutes.
6. Cool 2 to 3 minutes on cookie sheets to firm up, then carefully remove cookies from the paper with a spatula, transfer to a wire rack, and cool completely.
Number of Servings: 8
Recipe submitted by SparkPeople user TAZLADYOK.
Nutritional Info Amount Per Serving
- Calories: 74.0
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.1 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 2.1 g
- Protein: 1.4 g
Member Reviews
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MICKI3313
Oh gosh, I'm in trouble. These are SO good. I used sweetened coconut (all I had), but even with a cup of Splenda they were the perfect sweetness. I added a dash of salt to the egg whites and (don't scream!) a spritz of butter-flavored spray to the top of each one before baking. Perfection! - 1/28/10