Coconut Macaroons
Always a favorite and very low in fat.

• 3 egg whites
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 cup shredded coconut
• 2 tablespoons nonfat condensed milk

In a large bowl, beat the egg whites until they are stiff. Add the sugar and lemon juice and beat until blended. Stir in the coconut and milk. Spoon the dough by teaspoonfuls onto cookie sheets lightly sprayed with cooking oil. Let the dough stand several hour to dry out. Bake the macaroons at 350°F for 15 to 20 minutes. Makes 48 cookies.

Per Serving: 140 Calories
1g Fat
6g Protein
26g Carbohydrate
0mg Cholesterol
130mg Sodium
65 mg Calcium

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