Okay, Ladies !!  Here you go !  Knock yourselves out and enjoy !!!

Almond-Coconut macaroons

Desserts  Sugar Free  Sugar Free Desserts  Dessert  Desserts Dessert  Submitted by LYNTORAL

Martha Stewart redone
25 Minutes to Prepare and Cook

Ingredients

 

1/2 cup splenda 1 large egg white 1 cup unsweetened shredded coconut 1/4 cup whole almonds, chopped 1/2 tsp pure vanilla extract Pinch of coarse salt

Directions

 

Preheat oven to 350. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients. Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macarrons will keep, covered, for up to 1 week. Calories 55.7, fat 4.9, carbs 4, protien 1.6. Number of Servings: 8 Recipe submitted by SparkPeople user LYNTORAL. Number of Servings: 8   Be the first to rate this recipe!   Upload A Photo Report Inappropriate Photo   Nutritional Info Servings Per Recipe: 8 Amount Per Serving Calories: 56.4 Total Fat: 4.9 g Cholesterol: 0.0 mg Sodium: 28.3 mg Total Carbs: 4.1 g Dietary Fiber: 1.3 g Protein: 1.6 g   See Full Information   Ingredients Details Low-Fat Lemon Souffle Cheesecake Desserts  Low Fat  Low Fat Desserts  Dessert  Desserts Dessert  Submitted by LYNTORAL 270 Minutes to Prepare and Cook Ingredients   3T. ground almonds 2/3 c boiling water 1 pkg. (4 serving size) lemon flavor sugar- free jello 1 cup 2% Cottage Cheese 8 oz. Fat Free Cream Cheese 2 cups thawed Cool Whip Free Directions   Sprinkle half of the almond crumbs onto side of 9-inch springform pan or 9-inch pie plate sprayed with cooking spray. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan, smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator. Number of Servings: 8 Recipe submitted by SparkPeople user LYNTORAL. Number of Servings: 8 Nutritional Info Servings Per Recipe: 8 Amount Per Serving Calories: 103.6 Total Fat: 2.1 g Cholesterol: 4.3 mg Sodium: 335.8 mg Total Carbs: 9.2 g Dietary Fiber: 0.3 g Protein: 9.9 g   See Full Information

Thank you so much Lynette!!!  These were both soooo good.  I have been craving coconut and this just fit the bill for me!!!

I think it's the Easter coming up that made me want it, too !   Both of these are good enough to serve as dessert for Easter Dinner !!!

That's what I'll be making and taking to my Easter dinner with the in-laws!!  Thanks for sharing.

Thanks! I am going to make both once I get back from Arkansas.

Hey Nancy, I just wanted to tell you again how awesome you looked Friday night.  I've seen your new avatar but...wow...the change in you is tremendous.  I know you must be feeling awesome too!  No wonder Bridezilla was jealous!!!

Thanks Debbie! Maybe I should just go to the wedding and rub it in some more!! LOL

That would be AWESOME!  You could get yourself a new hot dress and get all dolled up.  All the extended family would be looking at you and ignoring the bridezilla!!!  LOL

Egads-I even have all the ingredients-guess I'll make my Momma some macaroons for Easter.

Lynette - thank you, thank you, thank you!  Those macaroons were fabulous!

Deb - I'm telling you that those macaroons are spectacular and your Momma will LOVE them.  She will have no idea they are sugar free!