|05-22-2004, 04:37 PM||#2|
Senior LCF Member
Join Date: Apr 2003
Location: WA State
Stats: 245/164 /160 ~ 6'1"
WOE: HCG R4P2 (previous Somersizer)
Start Date: April, 2008 (Somersize 2-01)
Hi ~ I'm sorry that I don't have the carb counts on these. I haven't made either of them:
Chewy Coconut Macaroons
1/3 cup almond flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
3/4 cup Splenda
1 tablespoon butter - melted
2 2/3 cup unsweetened flaked coconut
1/4 teaspoon almond extract (optional)
Blend together almond flour, baking powder and salt. Set aside.
Beat together eggs, vanilla, and almond extract in bowl until foamy,
Gradually beat in sugar.
Gradually add dry ingredients to egg mixture and mix well,
Fold in coconut.
Drop mixture by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets
Bake at 325 degrees for 15 minutes, or until golden brown around the edges.
smokies lil @ LCF
I found these to die for cookies. The recipe calls for 1/2 cup of splenda but I find that a little to sweet. Next time I will try 1/4 cup. Also you can add a few drops of your favourite extract with no additional carbs.
1 egg white
1/8 tsp cream of tartar
1/2 cup Splenda
1 cup ground pecans
Preheat oven to 375F.
Beat egg whites and tartar until stiff. Gently fold in Splenda then pecans.
Drop by the teaspoon onto greased parchment paper and bake for 8 - 10 minutes or until lightly browned. Makes 24 cookies.
shelley @ Atkins