Chocolate Drizzled Coconut Macaroons

By á-1968

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)

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)

Preparation

Step 1

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.