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Coconut-Pecan Macaroons

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Submitted by: ZAN BROCK

 

Splenda sugar replacement is used with egg whites, ground pecans, rum extract and unsweetened coconut in this candy recipe.
 

Ingredients

  • 4 egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon rum flavoring
  • 1 cup Splenda sugar replacement
  • 1/2 cup finely ground pecans
  • 2 cups shredded, unsweetened coconut

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Method

Preheat oven to 325 degrees F. In a mixing bowl, beat egg whites, salt and flavoring until frothy, then, as you keep beating, slowly add the Splenda. Beat until stiff peaks form. Fold in the pecans and coconut. Line a cookie sheet with parchment paper. Drop the batter by small rounded tablespoons about 1/2 to 1-inch apart on the parchment paper. Bake in the preheated oven about 20 minutes, or until golden brown. Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool.

 

Notes: Theses will be real yummy.

 

Number of Servings: Makes about 2 dozen

 

Submitted by: ZAN BROCK ()

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