Coconut Macaroons

Ingredients:
2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk (fat free)
1 teaspoons almond extract
1 tsp vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted

Once cooled you can drizzle melted chocolate and even add toasted almonds.

Low Fat Chocolate Cake

1 can 12 oz. Diet Coke
1 Milk Chocolate Cake Mix

Mix diet coke with dry cake mix and bake according to box.

*Note- Since this cake has so little fat, it is a little more delicate. It should be baked in a 9x13 dish. I haven't had much luck using frosting, it weighs the cake a little too much. So I tried cool whip or chocolate cool whip, it works better. And I bet a homemade chocolate mousse would be awesome!*

Low Fat Brownies- Lindsay Conover

Ingredients
1/2 Cup Black beans (pureed in a food processor)
1/2 Cup Water
1 Brownie Mix

Measure 1/2 cup of black beans from a can then puree black beans and add water to beans, stir. Pour black beans and brownie mix into a bowl and stir by hand, bake according to box. But make sure you check on the brownies about 5 minutes before the cook time ends, they tend to cook a bit faster.

*This tastes just like regular brownies! It's amazing!*

Best Carrot Cake. Ever. And I mean it- Aunt Joni

Carrot Cake to brag about- Aunt Joni
2 C flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
3 eggs
¾ C oil
¾ C buttermilk
2 C sugar
2 tsp vanilla
8 oz. Crushed pinapple (drained of excess juices)
2 C grated carrots
1 ¼ C grated coconut
1 C chopped pecans

Mix dry ingredients in one bowl. In separate bowl beat eggs, add oil, buttermilk, sugar, vanilla, pinapple, carrots and nuts. Add dry ingredients and mix until just combined. Bake in a well greased bundt cake at 350 for 55 minutes. When done let cake cool, and spread coconut pecan frosting on top of cake and cream cheese frosting on the sides.

Coconut- Pecan Frosting
3 egg yolks
1 C evaporated milk
1 C sugar
½ C butter
1 tsp vanilla
1 1/3 C flaked coconut
1 C chopped pecans

Beat egg yolks and milk in a 2-quark saucepan. Stir in sugar, butter and vanilla. Cook over medium heat about 12 minutes, stirring occasionally until thick. Stir in coconut and pecans. Beat until frosting is spreading consistency.

Cream Cheese Frosting
1 8 oz. Package cream cheese
¼ C butter
2 C powdered sugar
1 ½ tsp vanilla
dash of salt