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* Exported from MasterCook *

Myra's Coconut-Almond Macaroons

Recipe By :Myra Shinkman
Serving Size : 24 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1 cup Splenda® granular
1/2 cup finely ground, blanched almonds
2 cups shredded, unsweetened coconut

Preheat oven to 325 degrees.

In a mixing bowl, whip the egg whites, salt and vanilla until frothy,
then,
as you keep whipping, slowly pour in the Splenda. Whip until stiff peaks
form - but not dried out. Fold in the almonds and coconut.

Line a cookie sheet with parchment paper. Drop the macaroon batter by
rounded tablespoons about 1/2-1 inch apart on the parchment (macaroons
don't rise or spread, so you can put them close together). Bake in the
preheated oven for about 20 minutes, or until golden brown.

Turn off the oven heat, open the door slightly, and let the macaroons sit
in the oven until cool - this keeps the moisture content down.

Store in an airtight container.

Makes about 2 dozen macaroons, about 1.67 carbs each. If you make this
recipe with Splenda tablets instead of bulk, the carb count drops down to
about .8 carb each.

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Per Serving (excluding unknown items): 3 Calories; 0g Fat (0.0% calories
from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 31mg Sodium. Exchanges: 0 Lean Meat.


Nutr. Assoc. : 0 0 0 0 0 0



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