Rachel's Marvelous Macaroons

By AzWench

Ingredients

• 1/4 cup almond flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 3 egg whites
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon coconut extract
• 1/4 teaspoon almond extract
• 1/3 cup Splenda, plus 1 tablespoon
• 1 1/2 teaspoons unsalted butter, softened
• 1 1/3 cups unsweetened coconut, tightly packed

Details

Servings 16

Preparation

Step 1

Place the baking rack in the centor of the oven and preheat to 350 degrees.

In a small bowl, whisk together the almond flour, baking soda and salt and set aside.

In a medium bowl, whisk together the egg whites and extracts until foamy, then stir in sugar substitute and butter until well blended.

Add the dry ingredients to the egg mixture and fold in the coconut until everything is combined.

Wet your fingers and form 16 equal balls of the mix, about 4 teaspoons each, or use a 1 ounce ice cream scoop tightly packed with the mix.

Place the macaroons on baking pan lined with silpat or parchment and bake for approximately 15 minutes, until they start to turn golden brown all over.

Remove the macaroons from the oven and let cool completely, about 15 minutes, before serving.

Refrigerate any leftovers in a covered container.