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Almond-Coconut Macaroons




Source of Recipe


Jo Gainey


List of Ingredients




6 large egg whites
1/2 tsp salt
2 Tablespoons fructose
6 packets Splenda
1 1/2 teaspoons almond extract
1/2 cup finely chopped almonds
1/2 cup vanilla flavored protein drink mix
2 Tablespoons high gluten flour or 1/2 teaspoon gluten--use
whatever you have in the kitchen
1 cup shredded unsweetened coconut


Recipe



Preheat oven to 350 degrees.

Lightly beat egg whites but not to stiff peaks. Add salt
and sweeteners. Fold in extract, almonds, protein drink mix,
flour, and coconut.
Drop by heaping tablespoons onto non-stick sprayed, greased
or parchment-lined baking sheet. Shape into mounds if
desired, but do not flatten.

Bake for about 25 minutes, until lightly browned, turn
baking sheet around, close door--then turn off oven, and
leave in for another half hour. Makes about 2 dozen, 2 inch
macaroons.