Chocolate Drizzled Coconut Macaroons
I’m a firm believer in everything in moderation. If I’m craving something sweet, I’ll eat a cookie or a dessert because life is short. Of course, you shouldn’t eat the whole batch, because too much sugar is not a good thing.
I’ve been using only raw sugar these days, so the color may not be as white, but they worked out just fine. These are gluten-free and Passover-friendly, hope you enjoy!
Servings: 19 • Serving Size: 2 macaroons • Points +: 3 pts • Smart Points: 6
Calories: 105 • Fat: 5.5 g • Protein: 2 g • Carb: 13 g • Fiber: 1 g • Sugar: 12 g
Sodium: 15 mg (without salt)
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.
Bake 27-30 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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