Coconut-Almond Macaroons - 2g Carbs, 1g Fiber
{Be sure to note the nutrition is for each macaroon!
Take care, Gloria}
From: The South Beach Diet (Phase 1)
Mouthwatering Coconut Dessert
The sweet and nutty flavor of coconut enhances many desserts. This
delicious coconut confection is made with Phase 1–friendly shredded
unsweetened coconut. Prepare a batch of these cookies and enjoy a
few right then or throughout the week (with a glass of fat-free or
low-fat milk) for a healthy after-dinner snack.
Almonds add vitamin E, riboflavin, and magnesium to these delicious
flourless cookies. For additional filling protein, enjoy the macaroons
with a glass of fat-free or 1% milk. On Phase 2, drizzle them with a
little melted dark chocolate!
Serves: 8
Makes: 24 macaroons
Hands-on time: 10 minutes
Total time: 30 minutes
3 oz slivered almonds (generous 2/3 cup)
1 1/4 cups shredded unsweetened coconut
1/2 cup granular sugar substitute
Generous pinch salt
1/4 cup nonfat (0%) plain Greek yogurt
1 large egg white
1 tsp vanilla extract
Heat the oven to 325 degrees F. Line a baking sheet with parchment
paper or a nonstick liner.
In a mini food processor, pulse the almonds just until ground. Transfer
to a medium bowl and add the coconut, sugar substitute, and salt, stirring
to combine. Stir in the yogurt, egg white, and vanilla.
Pinch off pieces of dough the size of small walnuts and form into rough
balls. Place the balls 2" apart on the baking sheet. Bake for 20 minutes,
or until golden brown and set. Let cool on the baking sheet.
Serves: 8
Makes: 24 macaroons
Nutrition per Macaroon:
50 Calories, 4g Fat, 2g Sat, 1g Protein, 2g Carbs, 1g Fiber, 17mg Sodium
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