Almond ‘N Coconut Meringue Macaroons
|1/4||cup blanched, peeled and sliced almonds|
|1/2||teaspoon pure vanilla extract|
|1/4||cup Stevia In The Raw® Bakers Bag|
|2||tablespoons confectioners’ sugar|
|2||tablespoons granulated sugar|
|2||teaspoons white vinegar|
|1/3||cup unsweetened shredded coconut|
|2||tablespoons blanched almond meal|
Preheat oven to 350°F.
Sprinkle almond slices on cookie sheet and bake for about 5-7 minutes or until lightly toasted, stirring occasionally. Set aside.
Reduce oven to 300°F.
In medium bowl, beat egg whites, vanilla and vinegar at high speed until foamy, about 2 minutes.
Combine Stevia In The Raw® with both sugars and gradually add Stevia mixture about 1 tablespoon at a time, while beating until stiff peaks form. Fold in coconut and almond meal.
Line cookie sheets with parchment paper and drop rounded teaspoons of meringue batter on to prepared cookie sheets. Decorate with toasted almond slices.
Bake at 300°F for 15 minutes then reduce oven to 200°F for about 1 hour 45 minutes. Remove from oven. Cool for about 1 minute on cookie sheet before removing to wire rack to complete cooling. Store in airtight tin.
Per Serving (1 cookie): 25 calories, 1g protein, 2g carbohydrates, 0g fiber, 1.5g fat, 0mg cholesterol, 5mg sodium.