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low carb Myra's Coconut-Almond Macaroons
I think somebody was look for this * 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 Splendaź 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. - - - - - - - - - - - - - - - - - - - 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 -- The house of the burning beet-Alan A man in line at the bank kept falling over...when he got to a teller he asked for his balance. |
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low carb Myra's Coconut-Almond Macaroons
hahabogus wrote:
> > I think somebody was look for this > > * 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 Splendaź 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. > > - - - - - - - - - - - - - - - - - - - > > 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 > > > I wasn't the one looking for it, but thank you anyway. I make a similar almond macaroon for DH and he will love the coconut ones. -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
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low carb Myra's Coconut-Almond Macaroons
hahabogus wrote:
> > I think somebody was look for this > > * 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 Splendaź 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. > > - - - - - - - - - - - - - - - - - - - > > 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 Thanks for the recipe (and thanks to Victor who posted the recipe in another thread). I made the macaroons this afternoon. They are still sitting in the oven, waiting to cool, but I had to try one. Okay, so maybe I tried three. The egg whites came close to being dried out, so I will be more careful next time. I bought a small bag of blanched almonds from Kroger, so I finely ground them in the food processor, and it was just over 1/2 cup, so I used all of it. The unsweetened coconut tasted a little dry in texture, but the macaroons came out fine. I used the 4 egg yolks to make sugar free lemon curd. Lemon Curd 1 egg yolk 1 tablespoon fresh lemon juice and some zest 1 tablespoon Splenda (or 12 drops liquid) 1 ounce melted butter Mix all of the ingredients. Microwave and stir till thickened. Will thicken more as it cools. Becca |
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