Coconut Pecan Cranberry Macaroons
 

Coconut Pecan Cranberry Macaroons
Yield 2 dozen macaroons @ 1.5 carbs each.

2 egg whites
1/4 cup diabetiSweet
1/4 cup erythritol
1/4 tsp. splenda quick pack
2 T. cake and cookie flour mix (carbalose version)
1/4 tsp. salt
1/4 tsp. almond extract (optional)
2 cups unsweetened coconut
1/2 cup sf sweetened dried cranberries
1/4 cup chopped pecans

Preheat oven to 325 degrees.
Lightly grease cookie sheet.
Beat egg whites until foamy.
Add sweeteners, flour, salt, and extract and beat until well blended.
Stir in coconut, cranberries, and pecans to combine.
Drop heaping teaspoons of dough on greased cookie sheet 2 inches apart.
Bake for 13 to 15 mins. or until set and golden brown.
Let cool on cookie sheet a few minutes to set completely before transfering to rack.

Yummy!! :up:

http://i106.photobucket.com/albums/m...202/cpcm30.jpg

http://i106.photobucket.com/albums/m...202/cpcm31.jpg

Good Lord! What are we going to do with you?:rofl:

Love macaroons and I'm making more cranberries today!

Kevin--I made these today. OMG. These are absolutely fabulous. I couldn't recommend them more--

Thank you Kevin for your creativity--we all benefit--

Ouis

Kevin-where are you getting SF dried cranberries?

I made them Pam.

http://www.lowcarbfriends.com/bbs/lo...anberries.html