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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Self Magazine. Oats replace part of the coconut to make this lowfat yet still satisfying. Ingredients:
pam cooking spray |
10 egg whites |
2 cups unsweetened dried shredded coconut |
2 cups plain quick-cooking oats |
1 tablespoon vanilla extract |
3/4 cup sugar |
1/2 teaspoon salt |
2 tablespoons bittersweet chocolate chips |
1 teaspoon butter |
Directions:
1. Heat oven to 350. Spray 3 baking sheets with Pam; set aside.
2. Stir egg whites, coconut, oats, vanilla, sugar, and salt in a bowl until well blended.
3. 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.
4. Place morsels and butter into a glass bowl. Microwave on high until chocolate melts completely- 40 to 50 seconds. Dip a spoon into the melted chocolate and drizzle over cookies in a zigzag pattern.
5. Cool completely. Store in an air-tight container for up to 3 days.
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