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.

Pumpkin Chocolate Cake

Serves 12

Chocolate cake gets a fall update with pumpkin and warm spices.

Ingredients:

• 1/4 cup canola oil, plus more for greasing
• 1 cup whole wheat pastry flour
• 1/3 cup cocoa powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 2 eggs
• 1 (15-ounce) can pumpkin puree
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

Method:

1. Preheat oven to 350 degrees F. Grease an (8-inch) square baking pan with oil and set aside.
2. In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, sugar, eggs, pumpkin and vanilla. Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.
3. Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.

Nutrition:

Per serving (1 piece/798-wt.): 180 calories (50 from fat), 6 g total fat, 0.5g saturated fat, 35mg cholesterol, 160mg sodium, 298 total carbohydrate (3g dietary fiber, 18g sugar), 3g protein

Lemon-Gingerbread Ice Cream Sandwiches

Serves 12

Ingredient List:

• 1/3 cup molasses
• 1/2 tsp. baking soda
• 1/4 cup boiling water
• 2 cups all-purpose flour
• 2 1/2 tsp. ground ginger
• 2 1/2 tsp. ground cinnamon
• 1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
• 7 Tbs. (1 stick) soy margarine, softened
• 1/2 cup light brown sugar
• 2 pints lemon sorbet
• 4 cups vanilla soy “ice cream”

Directions:

1. Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
2. Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
3. Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes. Repeat with remaining dough.
4. Preheat oven to 325 degrees F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
5. Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
6. Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
7. When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.