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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 Nov 15 2003, 10:09 PM
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Kate or anyone,

Where do you buy the unsweetened coconut and is there a particular brand? Have just got home from Super WalMart and Ingles and all either of them had was sweetened coconut. They had Baker's brand in several forms (bag, can, etc) but all was sweetened as was Ingles' brand. I also looked at the frozen coconut and although it did not say "sweetened" on the front, when I read the ingredients it was coconut and sugar.

I want to try the coconut macaroon recipe, but I'm trying to stay "legal" on SB.

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