Coconut doesn’t get any better than when it’s packaged in a cute little delicious macaroon.Ingredients
2 large egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar substitute
1 teaspoon almond extract
2 1/4 cups grated, unsweetened coconut
Preheat oven to 375 degrees F. Place the egg whites and cream of tartar in a large bowl. Beat until stiff peaks form.
Continue beating, adding the sugar substitute.
Mix until smooth.
Fold in the almond extract.
Fold in the grated coconut. Mixture will be stiff.
Drop by the teaspoonful onto a nonstick cookie sheet.
Bake 20 minutes. Remove macaroons to a wire rack to cool. Cookies will be 1" in diameter.
- 3 cookies per serving
- Calories 120
- Total Fat 12 g
- Cholesterol 0 mg
- Sodium 4 mg
- Total Carbohydrate 6 g
- Dietary Fiber 3 g
- Protein 3 g