Diet
Diet
7 Snacks That Taste Fatty But Keep You Skinny
These quick and delicious snack foods are finger-lickin' good for you
Coconut Macaroons Got a sweet tooth? The coconut in this snack is not only delicious, but it actually helps you burn fat. A study in the "International Journal of Obesity and Metabolic Disorders" found that consumption of coconut oil fats on a daily basis increased both fat burning and calorie expenditure in women.
Ingredients:
1/3 cup water
1 cup evaporated cane juice
2 tablespoons honey
1/4 teaspoon sea salt
3/4 tablespoon pure vanilla extract
1 large egg white
4 cups unsweetened coconut flakes
Prep:
1. Preheat the oven to 350 degrees F. Lightly coat a baking sheet with canola oil spray.
2. Combine the water, cane juice, honey, salt, and vanilla in a small saucepan. Bring to a boil over medium-high heat. Stir for about 30 seconds or until syrup forms. Remove from the heat.
3. Combine the egg white and coconut flakes in a large bowl and mix well. Add the syrup and stir to form a dough. Place 1-tablespoon mounds about 1 inch apart on the baking sheet.
4. Bake for 8 minutes. Rotate the baking pan in the oven and bake for another 4 to 5 minutes, or until brown and set. Transfer to a cooling rack until completely cooled. Store in a tightly sealed container.
Each serving contains:
60 calories
6 g carbohydrates
4 g fat
1 g protein
21 mg sodium
0 g fiber
SEE NEXT PAGE: Napoleon of Heirloom Tomatoes and Mozzarella
Ingredients:
1/3 cup water
1 cup evaporated cane juice
2 tablespoons honey
1/4 teaspoon sea salt
3/4 tablespoon pure vanilla extract
1 large egg white
4 cups unsweetened coconut flakes
Prep:
1. Preheat the oven to 350 degrees F. Lightly coat a baking sheet with canola oil spray.
2. Combine the water, cane juice, honey, salt, and vanilla in a small saucepan. Bring to a boil over medium-high heat. Stir for about 30 seconds or until syrup forms. Remove from the heat.
3. Combine the egg white and coconut flakes in a large bowl and mix well. Add the syrup and stir to form a dough. Place 1-tablespoon mounds about 1 inch apart on the baking sheet.
4. Bake for 8 minutes. Rotate the baking pan in the oven and bake for another 4 to 5 minutes, or until brown and set. Transfer to a cooling rack until completely cooled. Store in a tightly sealed container.
Each serving contains:
60 calories
6 g carbohydrates
4 g fat
1 g protein
21 mg sodium
0 g fiber
SEE NEXT PAGE: Napoleon of Heirloom Tomatoes and Mozzarella
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