Preheat oven to 350F . Line a 13 X 9" pan with aluminum foil; generously grease foil, or spray with cooking spray; set aside.
Toss coconut in a bowl with almond meal.
Stir 1/2 cup splenda and extracts into low carb sweetened condensed milk.
Pour over almonds and coconut. Mix until all dry ingredients are well-coated.
Add eggs and mix thoroughly.
Scrape batter into prepared pan, spreading evenly with spatula.
Bake for about 35 minutes, or until center is firm and edges are beginning to brown slightly.
Cool in pan on wire rack for 20 minutes.
Invert onto cutting board; peel off foil. Allow to cool completely.
Combine baking chocolate and 1/4 cup splenda in a small bowl or cup.
Microwave at 50% power until chocolate is melted and smooth, checking and stirring every minute or so.
Transfer chocolate into a small plastic sandwich bag.
Cut off a VERY small corner and drizzle the chocolate over the macaroon bars.
Allow to stand until chocolate has set.
Per Serving: 125 Calories; 11g Fat (76.6% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 11mg Sodium.
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|Serving Size: 1 Serving (32g)|
|Recipe Makes: 36|
|Calories from Fat: 58 (64%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 58.8mg||18 %|
|Sodium 21.7mg||1 %|
|Potassium 82.1mg||2 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 5.3g|
|Protein 2.8g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 90
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