Coconut Macaroons
Delightfully chewy coconut macaroons made with shredded coconut and oats, drizzled with dark chocolate for an elegant finish. These light and airy cookies combine the tropical taste of coconut with just the right amount of sweetness.
Ingredients
- •1 spray Vegetable oil cooking spray
- •10 whole egg whites
- •2 cups unsweetened dried shredded coconut
- •2 cups plain quick-cooking oats
- •1 tablespoon vanilla extract
- •¾ cup sugar
- •½ teaspoon salt
- •2 tablespoons bittersweet chocolate morsels
- •1 teaspoon trans-fat-free soft-tub margarine
Cooking Instructions
- 1.
Heat oven to 350°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 in a 350° 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.
30 min
