These chocolate chip coconut cookies are
packed with sweet nutty flavor.
Chocolate Chip Macaroons
- 3 large egg whites
1/4 cup SPLENDA® Brown Sugar Blend
1/4 teaspoon pure almond extract
1/4 teaspoon salt
1 (14 ounce) package sweetened flaked coconut
1/2 cup mini chocolate chips
- Preheat oven to 325°F (160°C).
Line baking sheet with parchment paper.
- Whisk together egg whites, SPLENDA®
Brown Sugar Blend, almond extract and salt until frothy. Add
coconut and mini chocolate chips, mixing until the chocolate
chips are evenly distributed throughout the mixture.
- Scoop batter using a small ice cream scoop
or tablespoon, placing batter 2 inches apart on the baking sheet.
- Bake 20 to 30 minutes or until golden
brown. Rotate sheet half way through the baking process for more
even browning.
- Transfer warm chocolate coquitos to a
cooling rack and let sit until completely cooled. Store coquitos
in an airtight container at room temperature for up to three
days.
Makes 24 cookies.
Preparation Time:10 Minutes
Total Time: 55 Minutes
Nutritional Information Per Serving (1
cookie): Calories 110 | Calories from Fat 60 | Fat 7g (sat 5.0g)
| Cholesterol 0mg | Sodium 75mg | Carbohydrates 12g | Fiber 1g
| Sugars 10g | Protein 1g
Recipe and photograph courtesy of Splenda,
Inc. Splenda® is a no-calorie sweetener made from sugar that
is suitable for diabetics. For more information regarding this
product, please call 1-800-777-5363 or visit their website at
www.splenda.com.
