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Chocolate Macaroons – from Lisa
2 cups almond meal
1 cup unsweetened coconut
1 1/2 cups Splenda (bulk powder)
1 square of melted bakers chocolate
2 tsp. vanilla
Mix all together well with a mixer. Using a small scoop (#50 scoop)
or a tablespoon, drop icecream scoop shaped cookies onto a baking sheet
covered with parchment paper. Bake at 325 degrees for 20-25 minutes.