CHEWY COCONUT MACAROONS
1/3 cup almond flour, about 1 1/3 ounces
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
3/4 cup granulated Splenda or equivalent liquid Splenda
1 tablespoon butter, melted
2 2/3 cups unsweetened coconut, about 7 1/2 ounces

Mix together the almond flour, baking powder and salt in a small bowl; set aside. In a medium bowl, beat together the eggs, vanilla and almond extract until foamy. Gradually beat in the Splenda. Blend in the butter. Gradually add the dry ingredients; mix well. Fold in the coconut and mix until completely moistened.

Drop the mixture by rounded tablespoons onto a parchment-lined baking sheet. They can be close together since they do not spread while baking. With moistened fingers, gently press the mounds of coconut to shape and compress slightly. Bake at 325 for 13-15 minutes, checking before the minimum time. You want them well-browned around the edges, but not burnt.

Makes about 45 macaroons
Can be frozen

With granular Splenda:
Per Serving: 44 Calories; 4g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs

With liquid Splenda:
Per Serving: 43 Calories; 4g Fat; 1g Protein; 1.5g Carbohydrate; 1g Dietary Fiber; .5g Net Carbs

These are pretty tasty, but very fragile. They are more crumbly than chewy. I wonder if soaking the coconut first in a little water would make a more moist chewy cookie.


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