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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Light as a feather and low in calories! Ingredients:
3 egg whites |
1 cup sugar |
2 cups flaked coconut |
1 ounce semisweet chocolate |
1/2 teaspoon shortening |
Directions:
1. Spray a large cookie sheet with non stick cooking spray. Set aside.
2. In a large mixing bowl beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl).
3. Gradually add the sugar, 1 tbsp at a time, beating until stiff peaks for (tips stand straight). Fold in the coconut.
4. Drop by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in a 325 degree oven about 20 minutes or until edges are light brown. Transfer to a wire rack and let cool.
5. In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until smooth.
6. Fill a sandwich bag with the chocolate and snip the corner off to form a small hole. Pipe chocolate through the hole over the macaroons. Let stand until chocolate is set. Store cookies in an airtight container.
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