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Coconut Macaroons

Coconut Macaroons
Courtesy of Atkins Kitchen

Make these a day or two ahead and store in a metal cookie tin. Unsweetened coconut is available in health food stores.
4 egg whites, at room temperature
1 1/2 cups granular sugar substitute *
1/2 teaspoon coconut extract
3 cups grated unsweetened coconut (about 8 ounces) *

1. Heat oven to 325F. Grease 2 baking sheets and dust with Atkins Bake Mix. With an electric mixer on medium speed, beat egg whites on low until medium peaks form; gradually beat in sugar substitute and coconut extract; continue beating until stiff peaks form.
2. Fold in coconut. Drop walnut sized mounds of mixture onto prepared baking sheets. Shape into little pyramids with wet fingertips.
3. Bake 12 minutes; cool on sheets 1 minute then carefully transfer to wire racks to cool completely.

Servings: 30
Prep time: 20 minutes
Bake/Cook time: 12 minutes

Carbohydrates: 3 grams, Net Carbs: 1.5 grams, Fiber: 1.5 grams, Protein: 1 grams, Fat: 5 grams, Calories: 59