Crunchy Chocolate Peanut Butter Coconut Macaroons

by on January 15, 2013

Ingredients:

  • 2 cups loosely packed shredded unsweetened coconut
  • 2 scoops of a chocolate whey isolate protein powder
  • 1 heaping tbsp of unsweetened cocoa powder
  • 2 tsp cinnamon
  • 2tbsp of natural organic peanut butter melted
  • 1/4 to 1/3 cup egg whites (add needed to hold batter together)
  • 1/3 cup of splenda

Preparation:
1. Preheat over to 350 degrees.
2. In a large bowl, mix all dry ingredients together.
3. Add peanut butter, egg whites last. Blend throughouly.
4. Roll into balls around 4 tablespoons large, slightly flatten.
5. Place onto a parchment paper lined cookie sheet.
6. Cook for 12-15 minutes. These come out crispy and delish!

Nutrition – Makes 26-28 cookies
Calories 46
Carbs 4g
Protein 1g
Fat 3g

from November 2011:


— Recipes by Victoria Felkar