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:

1. 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.

Chocolate-Coconut Macaroon Cups

Prep: 10 minutes / Total: 50 minutes

Ingredients:

• Nonstick cooking spray
• 2 large egg whites
• 1/4 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 package (7 ounces) sweetened shredded coconut
• 1/2 cup sliced almonds

Directions:

1. Preheat oven to 350 degrees F. Coat a standard (12-cup) nonstick muffin tin with cooking spray.
2. In a large bowl, whisk egg whites, sugar, cocoa powder, and salt until combined. Add coconut; mix with a fork until coated. Dividing evenly, spoon mixture into prepared tin, and pat in gently with moistened fingers; sprinkle with almonds, and pat on gently.
3. Bake until almonds are golden, 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around macaroons to loosen them from pan; turn out onto rack, and cool completely. Cookies keep in an airtight container at room temperature up to 3 days.

Makeover Macaroon Cake Recipe

16 Servings / Prep: 20 min. Bake: 65 min. + cooling

Ingredients:

• 6 egg whites
• 4 egg yolks
• 2-1/4 cups sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup canola oil
• 3/4 cup fat-free milk
• 1/2 teaspoon almond extract
• 1-1/2 cups cake flour
• 1-1/2 cups all-purpose flour
• 1 cup flaked coconut
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1 teaspoon confectioners’ sugar

Directions:

1. Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.
2. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325 degrees for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners’ sugar. Yield: 16 servings.

Nutrition Facts: 1 slice equals 287 calories, 7 g fat (3 g saturated fat), 51 mg cholesterol, 155 mg sodium, 52 g carbohydrate, 1 g fiber, 5 g protein.

Black-and-White Coconut Macaroons

Prep Time: 1 hour 0 min

Total Time: 2 hours 25 min

Makes: 40 macaroons

Ingredients:

Cookies:

• 3 cups lightly packed shredded coconut
• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• 1/2 cup sweetened condensed milk (not evaporated)
• 1/2 to 1 teaspoon almond extract
• 1 teaspoon cream of tartar
• 2 egg whites.

Glaze:

• 2 cups semisweet chocolate chips (12 oz)
• 1 teaspoon shortening
• 1/3 cup macadamia nuts, finely chopped

Directions:

1. Heat oven to 350 degreesF, Line cookie sheets with cooking parchment paper. Using food processor, process coconut until finely ground.
2. In large bowl, stir together coconut and cookie mix. Add sweetened condensed milk and almond extract; mix well. Mixture will be crumbly. Stir in cream of tartar.
3. In small bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Fold egg whites into cookie mixture. Using 1 1/2 tablespoon-size cookie scoop, firmly pack with coconut mixture and place mound on cookie sheet. Repeat with remaining coconut, placing mounds 2 inches apart. Press each mound to flatten slightly.
4. Bake 8 to 10 minutes or until edges just begin to lightly brown (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
5. In 1-quart nonstick saucepan, melt chocolate chips and shortening over medium heat, stirring until chocolate is melted. Dip each cooled cookie halfway into melted chocolate, letting excess drip off. Place on sheet of parchment paper; sprinkle chocolate portion with nuts. Let stand until chocolate sets, about 1 hour. Store between sheetsof parchment paper in tightly covered container.

Nutrition Information:

1 macaroon: Calories 160 (calories from fat 70); Total fat 8g (Saturated fat 4 1/2g, Trans fat 1/2g); Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 15g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 1/2 Other Carbohydrate; 0 *Percent Daily Values are based on a 2,000 calorie diet.