Coconut-Almond Macaroons

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This recipe makes 12 servings
Recipe Nutrition Info Comments 0
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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!


  • 2/3 cup(s) nuts, almonds, slivers
    generous (about 3 ounces)
  • 1 1/4 cup(s) coconut, shredded, unsweetened
  • 1/2 cup(s) sugar substitute
  • 1 pinch salt
  • 1/4 cup(s) yogurt, fat-free plain
  • 1 large egg white(s)
  • 1 teaspoon vanilla extract


  • 1

    Heat the oven to 325°F.

  • 2

    Line a baking sheet with parchment paper or a nonstick liner.

  • 3

    In 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.

  • 4

    Pinch off pieces of dough the size of small walnuts and form into rough balls. Place the balls 2 inches apart on the baking sheet.

  • 5

    Bake for 20 minutes, or until golden brown and set. Let cool on the baking sheet.

  • Makes 24 macaroons. One serving is 2 cookies.
Nutritional Information Amount Per Serving
  • Calories110
  • Total Fat9g
  • Saturated Fat5.6g
  • Sodium60mg
  • Carbohydrates4g
  • Dietary Fiber2g
  • Protein3g
  • Cholesterol-
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