Almond Macaroon Cookies
From otterpond 11 years agoIngredients
- 1c ground almonds shopping list
- 2c unsweetened shredded coconut shopping list
- 1c granulated Splenda for baking shopping list
- 1 1/2 tsp vanilla extract shopping list
- 3 tbsp melted butter shopping list
- 4 large egg whites shopping list
- 1 tsp cardamom shopping list
How to make it
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine coconut, ground almond vanilla, cardamom, butter and half the sugar.
- In the bowl of an electric mixer, whip the egg whites until they get foamy and opaque. Add remaining sugar in a slow, steady stream and continue whipping until mixture is pure white and volumized, but just short of holding soft peaks.
- Fold whites into the coconut mixture.
- Using a very small ice-cream scoop or teaspoon, scoop batter onto parchment-lined baking sheets, about 1/2-inch apart.
- Bake for about 13-15 minutes, until lightly browned, turning the tray once during baking. Cool completely.
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