Toasted Coconut Macaroons

Perfect for Passover, Easter, any Spring holiday or year-round, our coconut macaroons will satisfy your sweet tooth without sending you into a sugar coma. Packed with delicious coconut flavor, yet easy on calories, they’re 100% #FFACTORAPPROVED! 

INGREDIENTS (serves 12):

  •  3 egg whites, at room temperature
  • ¼ tsp salt
  • 2 Tbsp Truvia, or other nonnutritive sweetener

  • 1 tsp vanilla extract
  • 1 ½ cups flaked, sweetened coconut

PREPARATIONS:

  1. Preheat the oven to 300º F and line 2 cookie sheets with parchment paper and set aside.
  2. Place the egg whites and salt in the bowl of an electric mixer and whisk on high speed until they begin to get frothy. Continue whisking and add half of the nonnutritive sweetener in a steady stream. Add the remaining nonnutritive 3 packets of sweetener, one packet at a time, beating after each addition.
  3. Remove the egg white mixture from the mixer and stir in the vanilla and coconut.
  4. Drop the macaroon-mixture in spoonfuls (about half the size of a golf ball) onto the parchment-lined cookie sheet, and bake until they are golden brown, about 20 minutes.


SPECIAL EQUIPMENT:

[box]THE F-FACTOR DIET NUTRITIONAL CONTENT FOR JOURNALING: 6g carbohydrate, 1g fiber

ACTUAL NUTRITIONAL CONTENT PER SERVING (serves 12, 1 macaroon per serving): 53 calories, 1g protein, 6g carb, 1g fiber, 5g net carb, 4g sugar, 3g fat, 92mg sodium[/box]