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> Coconut Macaroons
post Oct 27 2003, 10:53 PM
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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 Nov 5 2003, 10:20 PM
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Hey Kate,

I've been dying for something like this, but chocolate. Do you think the addition of some cocoa powder would work?

- Joanna
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