Chocolate & Coconut Macaroons
Enjoy these delicious bites without feeling guilty.
Yield
30 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
unsweetened chocolate
unsweetened squares |
*
|
| 115.6 | ml/g |
chocolate (sweet)
|
* |
| 2 | large |
egg whites
|
|
| 118 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 202.3 | ml/g |
coconut
flaked |
|
| 5 | ml |
vanilla extract
|
|
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.
