Coconut Macaroons
Recipe from Family Circle

These low-fat, low-calorie coconut cookies are dipped in melted bittersweet chocolate for a yummy kid-favorite treat. This recipe is great for Christmas or any other occasion.

Coconut Macaroons

by 11  people

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Servings: 30
Yield: 2-1/2 dozen macaroons
Prep Time: 5 mins
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  • 3   cups 
    shredded coconut
  • 1 1/2  tablespoons 
  • 3/4  cup 
  • 3   
    egg whites
  • 1/2  teaspoon 
    vanilla extract
  • 4   ounces 
    bittersweet chocolate, broken up (optional)
Heat oven to 350 degrees F.
Place coconut, cornstarch, sugar, egg whites and extract in a heatproof bowl and mix well.
Set the bowl over a pot of boiling water (or use a double boiler). Heat, stirring until the mixture thickens, then remove from heat and set aside, about 4 minutes.
Scoop out macaroons, about a scant tablespoonful, and place on ungreased baking sheet.
Bake at 350 degrees F for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.
If dipping:

Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving in additional 15 second increments if needed. Then, dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a waxed-paper lined baking sheet in refrigerator to set.
Nutrition information
Per Serving: cal. (kcal) 94, Fat, total (g) 4, sat. fat (g) 3, carb. (g) 14, pro. (g) 1, sodium (mg) 32, Percent Daily Values are based on a 2,000 calorie diet
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