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Coconut Macaroons


Yield

Makes 24 cookies, 2 cookies per serving

Ingredients

1/4 teaspoon salt
4 egg whites
1/4 teaspoon salt
1-1/2 cups sugar substitute*
3 cups unsweetened grated coconut**

*This recipe was tested with sucralose-based sugar substitute.

**Unsweetened coconut is available in most natural food stores

Preparation

  1. Preheat oven to 325°F. Spray cookie sheet with nonstick cooking spray.
  2. Place egg whites and salt in medium bowl of mixer; beat on medium about 1 minute or until soft peaks form. Add sugar substitute and continue beating until stiff peaks form.
  3. Fold coconut into egg whites. Drop mixture by rounded tablespoonfuls on prepared cookie sheet. Bake 25 minutes or until light brown.

Nutritional Information

Serving Size: 2 cookies
Fiber 2 g
Carbohydrate 6 g
Saturated Fat 6 g
Total Fat 7 g
Calories from Fat 65 %
Calories 88
Protein 2 g
Sodium 25 mg

Dietary Exchange

Fat 2

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