Serving Size: 2 Macaroons
WW Points+: 4
Coconut is one of my all time favorite flavors. Coconut and chocolate combined is even better. I love Valentine's Day because when I get a box of chocolates, I always choose the coconut one first. But, last year and this year I told my boyfriend I do not want chocolates (not very points friendly). So to fulfill my love of the chocolate/coconut combination, I decided to whip up some chocolate dipped coconut macaroons. These were very easy and so quick to make.
Usually these little cookies call for a lot of sugar and unsweetened coconut. I only had sweetened coconut on hand so I was able to cut out a lot of the sugar without the cookies being too bland. Instead of white sugar, I used light brown sugar which also cut the points down a lot.
My boyfriend's brother is visiting from Florida this week and they pretty much devoured them. I made the serving size two macaroons because I could never eat just one of these :)
- 2 1/2 cups Sweetened, Shredded Coconut
- 2 Egg Whites
- 1/4 cup Light Brown Sugar, unpacked
- 1/4 cup White Whole Wheat Flour
- 1 tsp Vanilla
- A pinch of Salt
- 2 oz Semi Sweet Chocolate (I used Baker's individually wrapped squares)
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a mixing bowl, add flour, coconut, brown sugar, vanilla, egg whites, and salt. Mix with a fork to combine.
Using a tbsp measuring spoon, scoop out tbsp sized mounds and place on the parchment paper lined baking sheet.
Bake for 12-15 minutes, or until bottoms are golden and the coconut is slightly toasted.
Allow to cool slightly on baking sheet, then transfer to a cooling rack. If placed on the cooling rack too soon, they can fall apart.
As the macaroons cool, melt 2 ounces of semi-sweet chocolate in a microwaveable bowl.
Either dip macaroons into the melted chocolate or spoon a small amount onto each one.
Allow chocolate to cool and harden on cookies. Store in an airtight container.
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