Dessert

Low-Carb Coconut Macaroon Cookies is for Dessert.

Low-Carb Coconut Macaroon Cookies takes 5 minutes to prepare.

Low-Carb Coconut Macaroon Cookies takes 30 minutes to cook.

Low-Carb Coconut Macaroon Cookies makes 8 servings.

The ingredients for Low-Carb Coconut Macaroon Cookies are:

2/3 cup Almonds
1 1/4 cup Unsweetened Flaked Coconut
1/2 cup Splenda
2 oz Dannon, Light & Fit Carb & Sugar Control Vanilla Cream Yogurt
2 ea Egg Whites

Here is how you make Low-Carb Coconut Macaroon Cookies:

1. Preheat oven to 325?F. 2. Line a baking sheet with parchment paper or use a silicone baking mat. 3. Use a small food processor to chop the almonds until they are ground but still a little chunky. 4. Put the ground almonds, shredded coconut, Splenda, and salt into a medium-sized bowl and mix together with a spoon. 5. Add egg whitesand yogurt to the dry mixture and blend together with a fork until the ingredients are well-combined. 6. Scoop out dough one tablespoon at a time and form into a round ball, then place on the baking sheet about 2 inches apart. Use a fork to press each ball down into a cookie slightly less than 1/2 inch thick. (The cookies don't spread out much.) Press the edges together if they crumble. 7. Bake cookies until they are well set and starting to get nicely brown on the edges, about 30-32 minutes. Serving Size: Makes 8 2-Cookie ServingsNumber of Servings: 8Recipe submitted by SparkPeople user AROCKWELL.

The nutritional information for Low-Carb Coconut Macaroon Cookies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 134.3

• Total Fat: 11.6 g
• Cholesterol: 0.6 mg
• Sodium: 18.5 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 2.3 g
• Protein: 3.9 g

The dietary needs meet for Low-Carb Coconut Macaroon Cookies is Low Carb