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    Coconut Macaroons


    Source of Recipe


    Sugarbusters Recipes Volume I By Ricki

    List of Ingredients





    1 1/3 cups shredded coconut meat
    2 tablespoons splenda
    1 tablespoon soy flour
    1 dash salt
    2 egg whites
    3/4 teaspoon almond extract

    Recipe



    Combine coconut, sugar substitute, flour and salt in mixing bowl. Stir in egg whites and almond extract; mix well. Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 325°F-160°C for 20 to 25 minutes, until edges of cookies are golden brown. Remove from cookie sheet immediately. They were a little hard to hold together, so I added just a splash of water to the mixture before putting them on the cookie sheet.
 

 

 

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