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Coconut Macaroons




Source of Recipe


courtesy of the LowCarbRecipeBox@yahoogroups.com
1 1/3 C of flaked, unsweetened coconut
1/3 C of Splenda
2 Tbsp of almond flour
1/8 tsp of salt
2 egg whites, beaten but not whipped
1/2 tsp of almond or vanilla extract

Combine coconut, Splenda, flour and salt in mixing bowl. Stir in egg whites and almond extract; mix well. Drop from teaspoon onto lightly greased baking sheets. Bake at 325 for 20 to 25 min., or until edges of cookies are golden brown. Watch closely, they burn easily. Remove from baking sheets immediately. Once cooled store in an airtight container. Makes about 8 cookies.