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Coconut Macaroons

Recipes » Desserts » Cookies and Bars

Good law-carb dessert

Yield: 0 Servings Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Coconut

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Ingredients

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Original recipe makes 0 Servings

4 egg whites; room temperature

1 1/2 cupsgranular sugar substitute

1/2 teaspooncoconut extract

3 cupsgrated unsweetened coconut - (abt 8 oz)

Coconut Macaroons Preparation

Heat oven to 325 degrees. Grease 2 baking sheets and dust with Atkins Bake Mix.

With an electric mixer on medium speed, beat egg whites on low until medium peaks form; gradually beat in sugar substitute and coconut extract; continue beating until stiff peaks form.

Fold in coconut. Drop walnut sized mounds of mixture onto prepared baking sheets. Shape into little pyramids with wet fingertips.

Bake 12 minutes; cool on sheets 1 minute then carefully transfer to wire racks to cool completely.

This recipe yields 30 cookies.

Carbohydrates: 3 grams

Net Carbs: 1.5 grams

Fiber: 1.5 grams

Protein: 1 grams

Fat: 5 grams

Calories: 59

Comments: Make these a day or two ahead and store in a metal cookie tin. Unsweetened coconut is available in health food stores.

Formatted for MC6 06-29-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 67 Calories; 0g Fat (0.0% calories from fat); 14g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 219mg Sodium. Exchanges: 2 Lean Meat.