Monday, August 3, 2009

Chocolate Coconut Macaroons

This is a yummy and very very fast cookie to whip up! It has just a few ingredients and a great summer treat because to keep the chocolate cool you keep them in the fridge. A nice cool cookie that is naturally low in fat, what more could you ask for!


1 package (5 1/3 cups) flaked coconut

2/3 cup sugar

6 tablespoons flour

1/4 teaspoon salt

4 egg whites, lightly beaten

1 teaspoon almond extract

1/2 cup chocolate chips, divided

1. Preheat oven to 325. Toss coconut, sugar, flour, and salt together. Add egg whites and extract. Mix well. Drop by tablespoonfuls, 2 inches apart onto a greased and floured cookie sheet.

2. Bake 18-20 minutes or until edges are golden brown. Immediately remove form baking sheet to wire rack. Cool completely.

3. Melt 1/4 cup chocolate chips in a microwave bowl and dip bottoms of cookies into chocolate. Place on a wax lined cookie sheet. Put 1/4 cup chocolate chips in a zip lock bag and microwave until melted and smooth. Cut the tip of the bag off and squeeze and drizzle over cookies. Put in fridge until chocolate is set. Keep in fridge in a tupperware to stay fresh!

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