Coconut Macaroons

Bettie Clark

By
@bettielou197

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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Rating:

Comments:

Serves:

8 servings of 2 cookies each

Prep:

5 Min

Cook:

20 Min

Method:

Bake

Ingredients

3 c
shredded coconut (sweetened or unsweetened) I use unsweetened.
3 large
egg whites
3/4 c
sugar substitute
1 1/2 tsp
vanilla extract
2 Tbsp
all purpose flour

Directions Step-By-Step

1
Preheat oven to 325F. Line a baking sheet with parchment paper.
2
In 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.
3
Place 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.
4
Bake 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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy