Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Diabetic Coconut Macaroons




Source of Recipe


Tammy


List of Ingredients




1 cup Unsweetened Shredded Coconut
7 packets Splenda
2 Egg Whites
1/2 cup Heavy Cream
1/4 tsp. Vanilla Extract
1/2 tsp. Almond Extract



Recipe



Mix cream with sweetener and extracts. Add coconut and mix well. Let
stand for 1 hour. If mixture feels dry to the touch after 1 hour, add a
little more cream. Heat oven to 350ºF. Whip egg whites until peaks
form. Fold into coconut. Using a teaspoon, place a small amount of
coconut mix onto a well greased cookie sheet, repeating to make
approximately 16 cookies. Bake until slightly browned (usually 12-15
minutes). If tops have not browned in 15 minutes, you can place them
under the broiler for a few minutes (watch them carefully!) Allow to
cool before serving.
~~~ ~~~~ ~~~ ~~~ ~~~ ~~~ ~~~ ~~~ ~~~ ~~~