Cherry Coconut Macaroons
Great macaroons?
Yield
35 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg whites
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| ⅓ | cup |
sugar substitute
|
* |
| 1 | teaspoon |
almond extract
|
*
|
| 2 ¼ | cups |
coconut
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg whites
|
|
| 1.3 | ml |
cream of tartar
|
|
| 79 | ml |
sugar substitute
|
* |
| 5 | ml |
almond extract
|
*
|
| 532 | ml |
coconut
grated |
*
|
Directions
Preheat oven to 375℉ (190℃).
Place the egg whites and cream of tartar in a large bowl.
Beat until stiff peaks form.
Continue beating, adding the sugar substitute.
Fold in the almond extract.
Then fold in the grated coconut.
Mixture will be stiff.
Drop by teaspoonfuls onto a nonstick cookie sheet.
Bake 20 minutes.
Remove macaroons to a wire rack to cool.
Cookies will be 1" in diameter.
