Makes 35 (1-inch diameter) servings
Ingredients
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup Splenda sugar substitute
- 1 teaspoon almond extract
- 2-1/4 cups grated coconut
- Directions
- Preheat oven to 375°;
- Put the egg whites and cream of tartar in a large bowl;
- Beat until stiff peaks form;
- Continue beating, adding the Splenda;
- Fold in the almond extract;
- Fold in the grated coconut (mixture will be stiff);
- Drop by teaspoonfuls onto a non-stick cookie sheet;
- Bake 20 minutes;
- Remove macaroons to a wire rack to cool.
Calories: 34.1
Protein: .546 grams
Sodium: 5 mg
Fat: 3.23 grams
Carbohydrates: 1.26 grams
Exchanges: 1/2 Fat
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