These tiny little cookies are packed full of protein and super-duper yum. They travel very well and make an excellent addition to potlucks or parties. No need to tell anyone they are sugar-free and low-carb… they’re so delish they’ll be gobbled up immediately.
Coconut Macaroons
Nutritional Data per macaroon:
Calories 22
Total Fat 1.9g
Saturated Fat 1.7g
Cholesterol 0mg
Sodium 7mg
Total Carbohydrates 0.9g
Dietary Fiber 0.5g
Protein 0.6g
4 egg whites, room temperature
8 ounces (or approx 2 3/4 cups) unsweetened shredded coconut
1 tsp vanilla extract
1/2 tsp cream of tartar
1 cup Splenda Granular
Preheat over to 350F and line baking sheets with parchment paper or a silicone mat.
Makes 40 small cookies.
Beat egg whites and cream of tartar until peaks begin to form.
Slowly pour Splenda in and continue beating until fully incorporated and stiff peaks form.
Stir in vanilla and add coconut. Mixture will deflate as it’s mixed in – that’s ok. Just try to be gentle as possible while still making sure the coconut and egg mixture are thoroughly combined.
Drop by teaspoonful onto prepared baking sheets and bake for 15-20 minutes, or until lightly browned.
Remove from oven, let cool, and enjoy!
Store leftovers in covered container.
Cook's Note: Kick it up a bit by adding some of your favorite chopped nuts. Almonds or pecans are an excellent addition.
Coconut Macaroons
Nutritional Data per macaroon:
Calories 22
Total Fat 1.9g
Saturated Fat 1.7g
Cholesterol 0mg
Sodium 7mg
Total Carbohydrates 0.9g
Dietary Fiber 0.5g
Protein 0.6g
4 egg whites, room temperature
8 ounces (or approx 2 3/4 cups) unsweetened shredded coconut
1 tsp vanilla extract
1/2 tsp cream of tartar
1 cup Splenda Granular
Preheat over to 350F and line baking sheets with parchment paper or a silicone mat.
Makes 40 small cookies.
Beat egg whites and cream of tartar until peaks begin to form.
Slowly pour Splenda in and continue beating until fully incorporated and stiff peaks form.
Stir in vanilla and add coconut. Mixture will deflate as it’s mixed in – that’s ok. Just try to be gentle as possible while still making sure the coconut and egg mixture are thoroughly combined.
Drop by teaspoonful onto prepared baking sheets and bake for 15-20 minutes, or until lightly browned.
Remove from oven, let cool, and enjoy!
Store leftovers in covered container.
Cook's Note: Kick it up a bit by adding some of your favorite chopped nuts. Almonds or pecans are an excellent addition.
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