Coconut Almond Macaroons - 4g Carbs, 2g Fiber
From: South Beach
The sweet and nutty flavor of coconut enhances many desserts. This
delicious coconut confection is made with Phase 1-friendly shredded
unsweetened coconut. Prepare a batch of these cookies and enjoy a
few immediately or later in the week since they hold up well.
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 12
2/3 cups almonds, slivers generous (about 3 ounces)
1 1/4 cups coconut, shredded, unsweetened
1/2 cup sugar substitute
1 pinch salt generous
1/4 cup yogurt, fat-free plain
1 large egg white(s)
1 tsp vanilla extract
1. Heat the oven to 325 degrees F.
2. Line a baking sheet with parchment paper or a nonstick liner.
3. In a mini food processor, pulse the almonds just until ground.
Transfer to a medium bowl and add the coconut, sugar substitute,
and salt, stirring to combine. Stir in the yogurt, egg white, and
vanilla.
4. Pinch off pieces of dough the size of small walnuts and form
into rough balls. Place the balls 2 inches apart on the baking sheet.
5. Bake for 20 minutes, or until golden brown and set. Let cool
on the baking sheet.
Makes: 24 macaroons
One serving is 2 cookies
Nutrition per Serving:
110 Calories, 9g Total Fat, 5.6g Saturated Fat, 60mg Sodium,
4g Carbs, 2g Dietary Fiber, 3g Protein
