One of my favorites. As much as I eat macaroons, love, I'm glad I found a low carbohydrate recipe for them. It does not mean that I want all that I can eat, but I can eat more than before, without being guilty! I have included an almond cookie recipe as a bonus! Enjoy them both!
Almond Coconut macaroons
Servings: 24
Ingredients:
4 egg whites
1 / 4 teaspoon salt
1 packet of vanilla sugar
1 cup Splenda
1 / 2 cup groundAlmonds
2 cups coconut shreds (unsweetened)
Instructions:
Preheat oven to 325 ° F-160 ° C.
Place in a bowl, stir whip the egg whites, salt and vanilla sugar until fluffy.
Slowly pour in the Splenda. Whip stiff - but not dry. Fold in the almonds and coconut.
Interpret line a baking tray with baking paper. Drop the macaroon batter by rounded tablespoons about 1 / 2 to 1 inch 25mm (except on the parchment macaroons do not rise or spread, so you can shareit closely).
Bake in preheated oven for about 20 minutes, or until golden brown. Turn heat up the oven, open the door slightly and let the macaroons sit in the oven until cool - this keeps the moisture content.
Store in an airtight container. Makes about 2 dozen macaroons
Per serving: 58 calories 4 Carbohydrates
Almond Cookies
Yield: 24 servings
Ingredients:
1-1/4 cups almond flour
1 cup Splenda
1 egg
1 / 2Teaspoon almond extract
1 / 4 cup butter, softened
Mix all ingredients together well and form into 24 small balls. Press flat on a baking sheet without fat. Decorate with an almond slice
(optional).
Bake for 8 minutes at 350 degrees F.
Per serving: 21 calories
2 carbohydrates
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