Coconut Macaroons Recipe - Cooking Index
Coconut Macaroons Recipe - Cooking Index
Make these a day or two ahead and store in a metal cookie tin. Unsweetened coconut is available in health food stores.
Courses: Dessert| 4 | Egg whites - room temperature | |
| 1 1/2 cups | 297g / 10oz | Granular sugar substitute |
| 1/2 teaspoon | 2.5ml | Coconut extract |
| 3 cups | 279g / 9.8oz | Grated unsweetened coconut - (abt 8 oz) |
Heat oven to 325 degrees. Grease 2 baking sheets and dust with Atkins Bake Mix.
With an electric mixer on medium speed, beat egg whites on low until medium peaks form; gradually beat in sugar substitute and coconut extract; continue beating until stiff peaks form.
Fold in coconut. Drop walnut sized mounds of mixture onto prepared baking sheets. Shape into little pyramids with wet fingertips.
Bake 12 minutes; cool on sheets 1 minute then carefully transfer to wire racks to cool completely.
This recipe yields 30 cookies.
Carbohydrates: 3 grams
Net Carbs: 1.5 grams
Fiber: 1.5 grams
Protein: 1 grams
Fat: 5 grams
Calories: 59
Source:
Atkins Cookbook at http://atkinscenter.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.