Tuesday, April 2, 2013

Coconut Macaroons

Yummy! These were super easy and are super yummy…so a win-win. I have never made macaroons like this before. I seem to remember a no-bake version but since this contains egg whites it was necessary to bake them.

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.

Servings: 19
Serving Size: 2 macaroons
WW Points: 3 pt
Calories: 105
Fat: 5.5 g
Protein: 2 g
Carb: 13 g
Fiber: 1 g
Sugar: 12 g
Sodium: 15 mg

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