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