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> Coconut Macaroons
post Oct 27 2003, 10:53 PM
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From: Lowcountry of South Carolina
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2 Egg whites
1/2 ts Vanilla
pinch Salt
2/3 c Splenda
1 1/3 c Flaked unsweetened coconut

Yield: 23 servings

These macaroons are a mix between a macaroon and a meringue and they are very light. By the way, I have frozen them and they are fine.

Grease cookie sheet. Beat egg whites, vanilla and salt until soft peaks form. Slowly add Splenda and beat until stiff peaks form. Fold in coconut gently. Drop by teaspoonful onto cookie sheet. Bake at 350 F for 20 minutes.
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post Oct 28 2003, 02:08 AM
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Joined: 23-October 03
From: Lake Dallas Tx
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do you think the cookie would be ok if you left out the coconut? I'm not a fan of coconut, but sure like trying different recipes. I'm experimenting with sugar free oatmeal cookies. Not bad...

Shelley in Texas (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/cool.gif)
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