Tuesday, April 2, 2013
3/4 cup (5 large) egg whites
1/2 cup sugar
pinch of salt
10 oz sweetened coconut flakes
1/2 tsp vanilla extract
1-2 oz melted semi-sweet chocolate for drizzling
Combine the egg whites, sugar, salt and coconut in a saucepan and cook on medium-low heat, stirring often.
When the mixture comes together and loses its watery consistency remove it from the heat and add the vanilla. Mix well.
Allow mixture to cool completely (I put it in the fridge).
Preheat oven to 300 degrees. Drop tablespoons of mixture onto a silicone lined baking pad (these will stick! So this is vital).
Bake for approximately 30 minutes until edges are golden brown. Cool
Melt chocolate in the microwave and drizzle on top of macaroons
When I make them again, which I will, I think I will reduce the sugar to ¼ cup and increase the coconut a little. These came out quite sweet and a little gooey. They were good but could have been a touch drier and the sweetened coconut didn’t need so much sugar to sweeten them.
Serving Size: 2 macaroons
WW Points: 3 pt
Fat: 5.5 g
Protein: 2 g
Carb: 13 g
Fiber: 1 g
Sugar: 12 g
Sodium: 15 mg