COCONUT ALMOND MACAROONS (LOW SUGAR/GLUTEN FREE)
I found this recipe online while looking for South Beach Phase I dessert recipes. I changed them up a little...almond extract instead of vanilla and I cut the amount of Splenda a bit. They are so amazingly good that you will not realize they're low carb. Trust me on this...... there's a reason there are only three cookies in the picture ;-)
Provided by Joanne Bellezza-Loughlin @Joannebl
Categories Cookies
Number Of Ingredients 7
Steps:
- Place the almonds in a food processor and process until ground but not too fine.
- Place the ground almonds, coconut, salt and Splenda in a bowl and mix well.
- Add the egg whites, yogurt and almond extract to the dry ingredients and mix well.
- Drop cookies by tablespoonfull onto a cookie sheet lined with parchment paper.Press down with the back of the spoon until about 1/2 inch thick.
- Bake at 350 degrees for 30 minutes.
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