Chocolate Coconut Oil Coconut Macaroons

by on January 15, 2013

Ingredients:

  • 4 free range eggs whites
  • 1/4 cup splenda
  • 1/2 cup coconut oil (softened)
  • 2tbsp cocoa powder
  • 1/2tsp vanilla
  • 2 scoops chocolate whey isolate protein powder
  • 1 cup quick oatmeal
  • 1/2 cup unsweetned coconut

Preparation:
1. Preheat oven to 375 degrees
2. Mix cocoa powder, whey, oatmeal, splenda together.
3. In a large bowl, blend egg whites, coconut oil, vanilla together until fully mixed.
4. Add in dry ingredient and fold in coconut.
5. Roll into balls a little bigger than an inch in diameter. Slightly flatten and put on baking sheet (whatever shape you put them in is how they will stay). Put at least half an inch apart.
6. Bake for 12 minutes

Nutrition – Makes 25 cookie
Calories 65
Carbs 2.5g
Protein 3.3g
Fat 5.2g

from November 2011:


— Recipes by Victoria Felkar