Coconut Macaroons
Make these a day or two ahead and store in a metal cookie tin. Unsweetened
coconut is available in health food stores.
4 egg whites, at room temperature
1 1/2 cups granular sugar substitute
1/2 teaspoon coconut extract
3 cups grated unsweetened coconut (about 8 ounces)
Heat oven to 325°F. Grease 2 baking sheets and dust with Atkins
Bake Mix. With an electric mixer on medium speed, beat egg whites
on low until medium peaks form; gradually beat in sugar substitute
and coconut extract; continue beating until stiff peaks form.
Fold in coconut. Drop walnut
sized mounds of mixture onto prepared baking sheets. Shape into little
pyramids with wet fingertips.Bake 12 minutes; cool on sheets 1 minute
then carefully transfer to wire racks to cool completely.
Servings 30 Carbs 3 Net Carbs 1.5 Fiber 1.5
This
recipe was donated by Sherrie Engler at Headed-West.com
