Coconut Macaroons
Yield: Makes about 40 macaroons
We dressed up this chewy classic for the holidays with a festive, to-die-for drizzle of chocolate. Oats replace part of the coconut to make this a lowfat yet satisfying goody.
Ingredients:
- Vegetable oil cooking spray
- 10 egg whites
- 2 cups unsweetened dried shredded coconut
- 2 cups plain quick-cooking oats
- 1 tablespoon vanilla extract
- 3/4 cup sugar
- 1/2 teaspoons bittersweet chocolate morsels
- 1 teaspoon trans-fat-free soft-tub margarine
Preparation:
- Heat oven to 350 degrees F. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well blended. Drop tablespoons of dough onto baking sheets, half an inch apart. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire rack and cool completely. Place chocolate morsels and margarine in a glass bowl or measuring cup. Microwave on high until chocolate melts completely, 40 to 50 seconds, or melt it in 350 degrees F oven 5 to 6 minutes. (Do not overheat chocolate or it will scorch.) Dip a metal teaspoon into warmed chocolate and gently drizzle chocolate over cookies in a zigzag pattern. Cool completely. Store in an airtight container in a cool, dry place for up to 3 days.
