Chocolate & Coconut Macaroons
Enjoy these delicious bites without feeling guilty.
Yield
30 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
unsweetened chocolate
unsweetened squares |
*
|
| 4 | ounces | chocolate (sweet) | * |
| 2 | large | egg whites |
|
| ½ | cup | sugar |
|
| 1 | pinch | salt |
*
|
| 7 | ounces |
coconut
flaked |
|
| 1 | teaspoon | vanilla extract |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Directions
Melt together in the top of a double boiler, over hot water, the unsweetened chocolate and sweet cooking chocolate.
Stir until smooth; remove from heat and cool.
Beat the egg whites with a rotary beater until stiff.
Gradually beat in sugar.
Add the cooled chocolate mixture and continure beating until well mixed.
Fold in flaked coconut.
Drop by teaspoonfuls onto well-buttered baking sheets, making about 30 cookies.
Bake in preheated 325℉ (160℃). oven until stiffon the outside but still a little soft on inside, about 16 minutes.
Remove from oven and loosen with a spatula.
Remove from pan when cookies are completely cooled.
Comments
This was amazingly delicious but I added a little hazlenut spread to the top to ake it have a nutty bite.