Chocolate Drizzled Coconut Macaroons

Servings:19 • Serving Size:2 macaroons • Old Points:2 pt • Points+: 3 pt Calories:105 • Fat:5.5 g • Protein:2 g • Carb:13 g • Fiber: 1 g • Sugar:12 g Sodium:15 mg (without salt)

Photo by Penny W.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup (5 large) egg whites

  • 1/2

    cup + 2 tbsp raw sugar

  • pinch of salt

  • 10

    oz sweetened coconut flakes (Baker's)

  • 1/2

    tsp almond extract

  • 1/4

    tsp vanilla extract

  • 1

    oz melted semi-sweet chocolate for drizzling (I melted 2 oz, but only used 1 oz)

Directions

In a heavy saucepan combine egg whites, sugar, salt and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes. The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes. Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper. Bake27-30 minutes or until golden. Let them cool then melt the chocolate in the microwave and drizzle on top of the cookies using a spatula or a spoon. Makes 38 cookies.

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