1 ounce almond flour, 1/4 cup
1/8 teaspoon baking soda
1/2 teaspoon vanilla
1/8 teaspoon almond extract
2/3 cups granular Splenda or equivalent liquid Splenda
1 tablespoon butter, melted
2 1/2 ounces Angel Coconut, 1 cup
Mix together the almond flour, baking soda and salt in a small bowl; set aside. In a medium bowl, beat together the eggs, vanilla and almond extract until foamy. Beat in the Splenda. Blend in the butter. Add the dry ingredients; mix well. Fold in the coconut and mix until completely moistened. Drop the mixture by 12 spoonfuls onto a silicone or parchment-lined baking sheet. Bake at 325º for 15-20 minutes until nice and brown.
Makes 12 servings
Can be frozen
VARIATION: Drizzle with melted low carb chocolate (not included in counts).
With granular Splenda:
Per Serving: 96 Calories; 8g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per Serving: 90 Calories; 8g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
These are much nicer than my Chewy Coconut Macaroons. The Angel Coconut makes them much more moist. They're almost cake-like on the inside. The one problem I had was that the egg tended to run out on the baking sheet. You can see what I mean in the photo with the chocolate drizzle. I think what I might do next time is beat the egg yolks and whites separately. I'd beat the whites until stiff and fold them into the beaten yolks before adding the coconut. I tried the chocolate drizzle on half of the cookies and I have to say that I prefer them plain. The chocolate detracts from the delicate coconut flavor and also makes them messier to eat.
Here's a photo of the macaroons with chocolate drizzled on them:
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