Coconut-Almond Macaroons

Coconut-Almond Macaroons

Ingredients


2/3 cup almonds, slivers
1 1/4 cup coconut, shredded, unsweetened
1/2 cup sugar substitute
1 pinch salt
generous 1/4 cup yogurt, fat-free plain
1 large egg white
1 teaspoon vanilla extract

Instructions

Heat the oven to 325°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 inches apart on the baking sheet.
Bake for 20 minutes, or until golden brown and set. Let cool on the baking sheet.

Recipe makes 24 macaroons. One serving is 2 cookies with a total calorie count of just over 100.

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. If you insist, you can drizzle them with a LITTLE melted dark chocolate!