Thanks for the recipe Janet. That sounds good. Also the coconut recipe
isn't mine, so dunno if the "trick" will work or not, but I imagine it
would. Good luck, and I hope they turn out for you.

Cheri


Janet Wilder wrote in message
>...
>Thanks, Cheri. I'm gonna give that one a try. I generally use the
>powdered egg whites for baking. That way I'm not wasting the yolks. I
>got the coconut from the web site where one orders Carbquick. It is a
>little dry, so I'll use your trick.
>
>Here's the almond one I promised in exchange:
>
>
> Almond Macaroons
>
> 1 1/2 cups blanched almonds
> 1 cup Splenda
> 1/4 tsp salt
> 2 large egg whites
> 1/4 tsp vanilla
> butter-flavor cooking spray
>
>In a food processor grind fine the almonds with the Splenda and
salt.
>In a bowl, beat the egg whites until they are foamy (just before soft
>peaks form) and fold in the almond mixture, gently but thoroughly.
Line
>a baking sheet with parchment paper and "butter" or spray the
parchment.
> Spoon batter onto the parchment by half-teaspoons, placing the
mounds
>2 inches apart. Bake in the middle of a pre-heated 300 degree oven
for
>20 minutes or until they are golden around the edges. Let them cool
on
>the parchment. Peel the macaroons from the parchment and store them
in
>an airtight container.
>
>
>
>
>
>
>
>--
>Janet Wilder
>Bad spelling. Bad punctuation
>Good Friends. Good Life