Almonds add vitamin E, riboflavin, and magnesium to these delicious flourless cookies. For additional filling protein, enjoy the macaroons with a glass of fat-free or 1% milk. On Phase 2, drizzle them with a little melted dark chocolate!
- 1/4 cup(s) yogurt, fat-free plain
- 1 large egg white(s)
- 1 teaspoon vanilla extract
the oven to 325°F.
a baking sheet with parchment paper or a nonstick liner.
a mini food processor, pulse the almonds just until ground. Transfer to a
medium bowl and add the coconut, sugar substitute, and salt, stirring to
combine. Stir in the yogurt, egg white, and vanilla.
off pieces of dough the size of small walnuts and form into rough balls. Place
the balls 2 inches apart on the baking sheet.
24 macaroons. One serving is 2 cookies.
for 20 minutes, or until golden brown and set. Let cool on the baking sheet.