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Obesity Discussion · 07-22-07, 07:17 AM

PECAN-ORANGE MACAROONS

Servings: 30
Prep time: 0:15:00
Bake/Cook time: 0:12:00

Calories: 45
Fat: 4 grams
Protein: 0 grams
Carbohydrates: 2 grams
Fiber: 1 grams
Net Carbs: 1 grams
1 1/2 cups unsweetened shredded coconut
1/4 cup pecans, lightly toasted and finely chopped
2 tablespoons heavy cream
1/4 teaspoon orange extract
2 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup granular sugar substitute
1. Heat oven to 350F. Line two baking sheets with
parchment or waxed paper; set aside.
2. Combine coconut and pecans in a bowl. Add heavy
cream and orange extract; toss to combine.
3. In the large bowl of an electric mixer, beat egg whites on
high until thick and frothy. While mixer is running,
gradually add cream of tartar and sugar substitute,
beating until stiff peaks form. Gradually fold in coconut
mixture just until evenly combined.
4. Drop slightly rounded teaspoonfuls, 1 inch apart, onto
prepared sheets. Bake until lightly browned on top and
golden on bottom, 10 to 12 minutes. Cool cookies on
baking sheet 1 minute before transferring to wire racks
to cool completely. Store in an airtight container.
Tender and cakelike, these cookies owe their classic texture to
the addition of toasted coconut. They can be served warm or at
room temperature.

07-22-07, 07:17 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Pecan-Orange Macaroons PECAN-ORANGE MACAROONS Servings: 30 Prep time: 0:15:00 Bake/Cook time: 0:12:00 Calories: 45 Fat: 4 grams Protein: 0 grams Carbohydrates: 2 grams Fiber: 1 grams Net Carbs: 1 grams 1 1/2 cups unsweetened shredded coconut 1/4 cup pecans, lightly toasted and finely chopped 2 tablespoons heavy cream 1/4 teaspoon orange extract 2 egg whites, room temperature 1/4 teaspoon cream of tartar 1/2 cup granular sugar substitute 1. Heat oven to 350F. Line two baking sheets with parchment or waxed paper; set aside. 2. Combine coconut and pecans in a bowl. Add heavy cream and orange extract; toss to combine. 3. In the large bowl of an electric mixer, beat egg whites on high until thick and frothy. While mixer is running, gradually add cream of tartar and sugar substitute, beating until stiff peaks form. Gradually fold in coconut mixture just until evenly combined. 4. Drop slightly rounded teaspoonfuls, 1 inch apart, onto prepared sheets. Bake until lightly browned on top and golden on bottom, 10 to 12 minutes. Cool cookies on baking sheet 1 minute before transferring to wire racks to cool completely. Store in an airtight container. Tender and cakelike, these cookies owe their classic texture to the addition of toasted coconut. They can be served warm or at room temperature. Atkins - Pecan-Orange Macaroons Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________