Coconut Macaroons

Ingredients

Ingredients:

• 1 cup shredded coconut - unsweetened
• 7 packets Splenda
• 2 egg whites
• 1/2 cup heavy cream
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon almond extract
  

Procedure

Mix cream with sweetener and extracts. Add coconut and mix well. Let stand for 1 hour. If mixture feels dry to the touch after 1 hour, add a little more cream.

Preheat oven to 350°F.

Whip egg whites until peaks form. Fold into coconut. Using a teaspoon, place a small amount of coconut mix onto a well greased cookie sheet, repeating to make approximately 16 cookies. Bake until slightly browned (usually 12-15 minutes). If tops have not browned in 15 minutes, you can place them under the broiler for a few minutes (watch them carefully!) Allow to cool before serving.

Serving Information

• Serves: 16.000000000