|Unblanched almonds||2 Cup (32 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
|Pure vanilla extract||1 Teaspoon|
|Shredded unsweetened coconut||2⁄3 Cup (10.67 tbs)|
Preheat oven to 425°F.
Pulverize almonds in blender, 1/2 cup at a time.
Sift to remove any large pieces.
Gradually blend honey into ground almonds.
In electric mixing bowl, beat egg whites, at high speed, until stiff peaks form.
Slowly beat in the almond mixture until thoroughly combined.
Add vanilla extract.
Using a teaspoon, shape mixture into one inch balls; (if too thin, add more ground almonds to the mixture) roll, in shredded coconut, and arrange two inches apart on an oiled cookie sheet.
Flatten with a damp spatula.
Bake in preheated oven for about 10 to 12 minutes or until golden.
Remove cookies from pan and place on wire rack to cool.
Serving size: Complete recipe
Calories 2560 Calories from Fat 1334
% Daily Value*
Total Fat 159 g245.1%
Saturated Fat 26.5 g132.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 119.2 mg5%
Total Carbohydrates 257 g85.5%
Dietary Fiber 40.1 g160.6%
Sugars 200.3 g
Protein 69 g138.9%
Vitamin A 0.1% Vitamin C 4.8%
Calcium 78.1% Iron 71.8%
*Based on a 2000 Calorie diet