Almond-Coconut macaroons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup splenda1 large egg white1 cup unsweetened shredded coconut1/4 cup whole almonds, chopped1/2 tsp pure vanilla extractPinch 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.
Number of Servings: 8
Recipe submitted by SparkPeople user LYNTORAL.
Calories 55.7, fat 4.9, carbs 4, protien 1.6.
Number of Servings: 8
Recipe submitted by SparkPeople user LYNTORAL.
Nutritional Info Amount Per Serving
- Calories: 56.4
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 28.3 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.3 g
- Protein: 1.6 g
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