Coconut Almond Macaroons Low Sugargluten Free Recipes

Steps:

• Place the almonds in a food processor and process until ground but not too fine.
• Place the ground almonds, coconut, salt and Splenda in a bowl and mix well.
• Add the egg whites, yogurt and almond extract to the dry ingredients and mix well.
• Drop cookies by tablespoonfull onto a cookie sheet lined with parchment paper.Press down with the back of the spoon until about 1/2 inch thick.
• Bake at 350 degrees for 30 minutes.

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
• Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.

Steps:

• Pre-heat oven to 325°F.
• In a food processor, pulverize the coconut. If you don't have a food processor, you can skip this step but the cookies will have a bit different of a texture.
• In mixing bowl beat egg whites, vanilla, and sweetener on medium until it makes peaks (tips stand straight up). A wisk attachment on your mixture will work wonders. If you beat it too hard or long you may break down the egg whites and not get it to peak. If this happens don't despair, as long as its frothy, it should work.
• By hand, gently fold in ground coconut and almond meal. Do not mix any more than necessary to wet your dry ingredients.
• Drop by rounded teaspoons onto greased cookie sheet. Bake at 325°F for 20 minutes or until edges are lightly browned.