Coconut Almond Macaroons (low sugar/gluten free)
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- 3/4 c
- slivered almonds
- 1/3 c
- 1 1/4 c
- shredded unsweetened coconut
- 1/4 c
- non-fat plain greek yogurt
- 2 tsp
- almond extract
- egg whites
1Place the almonds in a food processor and process until ground but not too fine.
2Place the ground almonds, coconut, salt and Splenda in a bowl and mix well.
3Add the egg whites, yogurt and almond extract to the dry ingredients and mix well.
4Drop 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.
5Bake at 350 degrees for 30 minutes.