coconut macaroons
As a diabetic I am always looking for ways to transform dishes I have enjoyed my whole life and don't want to give up. I love baking with Great Value Granulated No Calorie Sweetener; which I used to make these cookies. The cookies are moist yet light. I think the perfect macaroon. And so easy! Hope you enjoy these as much as my family does.
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yield
8 servings of 2 cookies each
prep time
5 Min
cook time
20 Min
method
Bake
Ingredients For coconut macaroons
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3 cshredded coconut (sweetened or unsweetened) I use unsweetened.
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3 lgegg whites
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3/4 csugar substitute
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1 1/2 tspvanilla extract
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2 Tbspall purpose flour
How To Make coconut macaroons
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1Preheat oven to 325F. Line a baking sheet with parchment paper.
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2In a medium bowl, whisk together egg whites, sugar and vanilla until well blended. Add in shredded coconut and flour; stir with a spatula until well moistened.
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3Place level 1/4 cup scoops of the coconut mixture onto the prepared baking sheet. Pack the macaroons together with moistened fingers forming the mix into pyramid shapes.
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4Bake for about 20 minutes, until macaroons are golden brown around the edges (time will vary slightly by size of the cookies). Cool completely on a wire rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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