Coconut Almond Macaroons (low sugar/gluten free)

Joanne Bellezza-Loughlin

By
@Joannebl

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 ;-)


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Rating:

Comments:

Serves:

18

Prep:

15 Min

Cook:

30 Min

Ingredients

3/4 c
slivered almonds
1/3 c
splenda
pinch
salt
1 1/4 c
shredded unsweetened coconut
1/4 c
non-fat plain greek yogurt
2 tsp
almond extract
2
egg whites

Directions Step-By-Step

1
Place the almonds in a food processor and process until ground but not too fine.
2
Place the ground almonds, coconut, salt and Splenda in a bowl and mix well.
3
Add the egg whites, yogurt and almond extract to the dry ingredients and mix well.
4
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.
5
Bake at 350 degrees for 30 minutes.

About this Recipe

Course/Dish: Cookies
Other Tags: Quick & Easy, For Kids, Healthy