Coconut Macaroons
14 oz unsweetened flake coconut (I used thawed frozen)
1/3 cup fat free evaporated milk
1/3 cup Swerve (zero calorie sugar substitute)
1/2 tsp pure vanilla extract
2 large egg whites
1/16 tsp cream of tartar
Preheat oven to 350.
Spread out coconut on baking sheet. Place in oven, and stir it up every
few minutes, until about a 1/4 of it has toasted (approx. 15 minutes).
Remove & set aside.
Whisk together the evaporated milk, Swerve and vanilla, in small bowl,
set aside.
Place the egg whites in mixer bowl, and beat on high until frothy, add
the cream of tartar and beat until stiff peaks form.
Dump the coconut into a large bowl and mix in the evaporated milk
mixture, Mix well, then add the beaten egg whites, and gently stir until
evenly mixed.
Drop 2 to 2 1/2 Tbsp dollops of batter on parchment lined baking sheet,
with about an inch in between.
Bake for 14 to 15 minutes until bottoms are golden and some tops are
just starting to show color. Remove to cooling racks.
Makes: 18
Nutritional Information per Macaroon (1 of 18): Calories 38, Protein 1
gr, Fat 2 gr, Sat Fat 1 gr, Carbs 3 gr, Sugar 1 gr, Fiber 2 gr, Sodium
38 mg, Cholesterol 0 mg
Darlene
--
Love me without fear, Trust me without questioning. Need me without
demanding,Want me without restrictions. Accept me without change,
Desire me without inhibitions. For a love so free.... Will never fly away.
Posted by: Darlene BC <dsharple@shaw.ca>
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