Coconut Macaroons

Name: Coconut Macaroons
Yield: 4 servings
Ingredients: 1 Vegetable oil cooking spray; 1 10 egg whites; 1 2 cups unsweetened dried shredded coconut; 1 2 cups plain quick-cooking oats; 1 1 tablespoon vanilla extract; 1 3/4 cup sugar; 1 1/2 teaspoon salt; 1 2 tablespoons bittersweet chocolate morsels; 1 1 teaspoon trans-fat-free soft-tub margarine

From the kitchen of Carly

Chewy coconut and oat macaroons with crispy edges, bound together by whipped egg whites and vanilla. A light drizzle of melted dark chocolate finishes these naturally sweet treats. Simple, satisfying, and actually good for you.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Vegetable oil cooking spray
110 egg whites
12 cups unsweetened dried shredded coconut
12 cups plain quick-cooking oats
11 tablespoon vanilla extract
13/4 cup sugar
11/2 teaspoon salt
12 tablespoons bittersweet chocolate morsels
11 teaspoon trans-fat-free soft-tub margarine

Instructions

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.