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Myra's Coconut-Almond Macaroons




Source of Recipe


Myra


List of Ingredients




4 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1 cup Splenda (or equivalent AS)
1/2 cup finely ground, blanched almonds
2 cups shredded, unsweetened coconut



Recipe



Preheat oven to 325 degrees.

In a mixing bowl, whip the egg whites, salt and vanilla
until frothy,
then, as you keep whipping, slowly pour in the Splenda.
Whip until
stiff peaks form - but not dried out. Fold in the almonds
and coconut.

Line a cookie sheet with parchment paper. Drop the macaroon
batter by
rounded tablespoons about 1/2-1 inch apart on the parchment
(macaroons
don't rise or spread, so you can put them close together).

Bake in the preheated oven for about 20 minutes, or until
golden brown.

Turn off the oven heat, open the door slightly, and let the
macaroons
sit in the oven until cool - this keeps the moisture content
down.

Store in an airtight container.

Makes about 2 dozen macaroons