April 29, 2012
I wanted to try a different dessert recipe that I have never tried before. The mix of coconut and almond give the macaroon a perfect sweet and salty taste!
Submitted by: Emsley Willingham. Nutrition Student West Chester University, West Chester, PA.
| Nutritional Info |
|---|
| Servings Per Recipe: 18 |
| Amount Per Serving – 1 cookie |
| Calories: 122.6 |
| Total Fat: 9.5 g |
| Cholesterol: 0.0 mg |
| Sodium: 67.8 mg |
| Total Carbs: 8.0 g |
| Dietary Fiber: 1.8 g |
| Protein: 3.7 g |
| Weight Watchers Points: 3 |
Ingredients
- 3 egg whites
- 1/4 tsp. salt
- 6 packets of splenda
- 2 1/2 cup unsweetened coconut
- 1 cup almond halves
Directions
- Preheat oven to 350 degrees
- Using an electric mixer, mix together egg whites and salt
- Gradually sprinkle in splenda, mix until thick and fluffy
- Fold in coconut and almond halves
- Drop cookies onto a baking sheet lined with parchment paper
- Bake 18-20 minutes or until golden
- Enjoy!
