Sarah's Low Carb Low Calorie Coconut Macaroons
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 87.0
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 66.5 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.6 g
- Protein: 1.0 g
View full nutritional breakdown of Sarah's Low Carb Low Calorie Coconut Macaroons calories by ingredient
Introduction
Light as air, slightly chewy and sweet. You won’t miss the original version at all! Only about 90 calories per cookie! Light as air, slightly chewy and sweet. You won’t miss the original version at all! Only about 90 calories per cookie!Number of Servings: 15
Ingredients
-
1 c unsweetened coconut flakes
½ teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract
2 large egg whites
2 tablespoons Splenda Baking Blend
Directions
1. Heat oven to 350°F. Line 2 baking sheets with baking mats; set aside.
2. Combine coconut, cinnamon, salt, vanilla and almond extract 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 semi-glossy. Add remaining sugar to beaten egg whites and continue beating until glossy, gently fold in coconut mixture and fold in chocolate chips (if using).
4. Drop batter by tablespoonfuls onto cookie sheets, about 1 inch apart. WILL NOT SPREAD (they actually shrink.) Bake until very golden tan, approximately 18-20 minutes.
5. Cool 2 to 3 minutes on cookie sheets to firm up, then carefully remove cookies from the pan with a spatula, transfer to a wire rack, and cool completely.
Serving Size: 15 cookies
Number of Servings: 15
Recipe submitted by SparkPeople user SARAHPANTS1.
2. Combine coconut, cinnamon, salt, vanilla and almond extract 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 semi-glossy. Add remaining sugar to beaten egg whites and continue beating until glossy, gently fold in coconut mixture and fold in chocolate chips (if using).
4. Drop batter by tablespoonfuls onto cookie sheets, about 1 inch apart. WILL NOT SPREAD (they actually shrink.) Bake until very golden tan, approximately 18-20 minutes.
5. Cool 2 to 3 minutes on cookie sheets to firm up, then carefully remove cookies from the pan with a spatula, transfer to a wire rack, and cool completely.
Serving Size: 15 cookies
Number of Servings: 15
Recipe submitted by SparkPeople user SARAHPANTS1.