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
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.
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