Kitchen > Sensible Desserts > Coconut-Almond Macaroons

Apple Sour Cream Pie

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Coconut-Almond Macaroons

Country Apple Pie

Lemon Meringue Pie

Macaroon Baked Peaches

Pumpkin Pie Mousse

Pumpkin Pie

Raspberry Treats

Sour Cream Chocolate Cake

Sugar Free Chocolate Pie

Sugar Free Cheesecake Squares

Sugar Free Pumpkin Pie

Coconut-Almond Macaroons

I’m crazy for these and at 22 calories per cookie they are a guilt-free birthday treat. The almonds add crunch and the coconut adds chewy texture. A bit on the sweet side one cookie is sure to satiate any WLS patient and the family and friends they love. And one more thing - - EASY! These cookies are a snap to make and bake. Enjoy!

Ingredients:
4 large egg white
½ teaspoon cream of tartar
¼ teaspoon salt
¾ cup Splenda Sugar Blend for Baking
½ cup flaked sweetened coconut
¼ cup finely chopped almonds

Directions:
Preheat oven to 300 degrees.

In a large bowl place egg whites cream of tartar and salt. Beat with a mixer at high speed until soft peaks form. Add Splenda Sugar Blend 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and almonds.

Line baking sheets with parchment paper or Silpat baking liners. Drop cookie mixture by level tablespoonfuls onto baking sheet. Bake in preheated oven for 40 minutes or until cookies appear dry. Cool on pans on wire racks. Store Macaroons in an airtight container.

Per cookie: 22 calories, 0 fat, 0 protein, 4.2 grams carbohydrate.

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