coconut almond macaroons (low sugar/gluten free)

Name: Coconut Almond Macaroons (low sugar/gluten free)
Prep time: 15 min
Cook time: 30 min
Yield: 18
Ingredients: 3/4 cup(s) slivered almonds; 1/3 cup(s) splenda; pinch(es) salt; 1 1/4 cup(s) shredded unsweetened coconut; 1/4 cup(s) non-fat plain greek yogurt; 2 teaspoon(s) almond extract; 2 - egg whites

(1 RATING)

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Joanne Bellezza-Loughlin

Bridgewater, NJ

Updated on Nov 15, 2011

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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prep time 15 Min

cook time 30 Min

method ---

yield 18 serving(s)

Ingredients

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

How To Make coconut almond macaroons (low sugar/gluten free)

Step 1

Place the almonds in a food processor and process until ground but not too fine.

Step 2

Place the ground almonds, coconut, salt and Splenda in a bowl and mix well.
Step 3

Add the egg whites, yogurt and almond extract to the dry ingredients and mix well.
Step 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.
Step 5

Bake at 350 degrees for 30 minutes.
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