Sunday, January 22, 2006

Pretty in Pink Macaroons

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2 c flaked unsweetened coconut
1/3 cup Splenda granular
2 T almond flour (I ground my own almond flour in my former coffee grinder)
1/8 t salt
2 egg whites
1/2 t almond extract
1 drop red food color

Preheat oven to 325 ˚.
Combine coconut, splenda, almond flour and salt in mixing bowl.
Stir in egg whites and almond extract: mix well. Roll the mixture into balls. Place on a lined baking tray, flatten slightly and cook for 10-12 minutes or until light golden. Watch closely, they burn easily. Remove from baking sheet immediately.
Cool on rack. Makes 12.

These end up being low carb! Yummy, too.

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