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.