Coconut Almond Macaroons

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


  • 3 egg whites
  • 1/4 tsp. salt
  • 6 packets of splenda
  • 2 1/2 cup unsweetened coconut
  • 1 cup almond halves


  • 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!


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