Not really sure what to say about these cookies, except for they’re very coconut-y. I’ve made macarons before but not macaroons. Macaroons are way easier to make than macarons. I always thought they were somehow made the same. Macarons take a lot of mixing and folding and with macaroons all you do is dump all the ingredients into a bowl and stir. The good thing about these cookies is, I can eat them all by myself. Why? Because my husband doesn’t like coconut at all. He’ll eat stuff with coconut water in it, but not the shredded stuff. 🙂
This is another recipe from Weight Watcher’s website. I plan on trying another recipe for pancakes later on this week from that site also.
Recipe from Weight Watchers
Points Plus: 2
3 large egg white(s)
2/3 cup(s) sugar
1 1/2 tsp vanilla extract
2 1/2 cup(s) dried shredded and sweetened coconut meat, unsweetened
3 oz bittersweet chocolate, chopped into small bits
Preheat oven to 350°F. Line one or two large cookie sheets with parchment paper.
In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.
Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.
Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes. Yields 1 cookie per serving.