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    You are in: Home / Dessert / Coconut Macaroons Recipe
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    Coconut Macaroons

    1/1 Photo of Coconut Macaroons

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Barb Gertz's Note:

    These are a diabetic low carb cookie. The recipe comes from a low carb web site.

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    Ingredients:

    Yield:

    Cookies

    Units: US | Metric

    • 1 1/3 cups flaked unsweetened coconut
    • 1/3 cup Splenda sugar substitute
    • 2 tablespoons almond flour (I ground my own almond flour in food processer)
    • 1/8 teaspoon salt
    • 2 egg whites, beaten but not whipped
    • 1/2 teaspoon almond extract (or vanilla for a different taste)

    Directions:

    1. 1
      Preheat oven to 325 degrees.
    2. 2
      Combine coconut, splenda, flour and salt in mixing bowl.
    3. 3
      Stir in egg whites and almond extract: mix well.
    4. 4
      Drop by teaspoon onto lightly greased baking sheet.
    5. 5
      Bake 20 to 25 minutes, or until edges are golden brown.
    6. 6
      Watch closely, they burn easily.
    7. 7
      Remove from baking sheet immediately.
    8. 8
      Cool on rack.
    9. 9
      Once cooled store in an airtight container.
    10. 10
      Makes about 8 cookies.

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    Ratings & Reviews:

    • on April 21, 2013

      55

      Really, really good. Not too sweet. I used dry shredded unsweetened coconut and they still turned out great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2008

      55

      Thank you for a really nice recipe! My little brother is allergic to gluten and dairy. He LOVES macaroons, but usually they have condensed milk in them. So, I was very happy to find this recipe!! And it definitely didn't disappoint. The macaroons came out perfectly light and fluffy after only 15 minutes. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2008

      55

      Barb, what a wonderfully tasty little cookie and was probably the easiest cookie I've EVER made! I had some coconut I wanted to use up in the pantry and I couldn't have found a better recipe to use it in. DELICIOUS!!! I used large egg whites so I had no problem with my cookies being dry. As a matter of fact the egg white kind of ran out a bit around the edges. I got 13 (about 3 or 4 small bite sized) cookies out of my batch. I didn't want to make them to big for fear they would not get done in the middle before the edges got to brown. For anyone that likes macaroons I highly recommend this recipe. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Coconut Macaroons

    Serving Size: 1 (390 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 253.9
     
    Calories from Fat 219
    86%
    Total Fat 24.3 g
    37%
    Saturated Fat 21.5 g
    107%
    Cholesterol 0.0 mg
    0%
    Sodium 64.0 mg
    2%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 6.1 g
    24%
    Sugars 2.8 g
    11%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    almond flour

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