Coconut Macaroons

(from cedarrhonda’s recipe box)

Marty brought these to Good as New…they were fantastic

Source: Marty Page

Categories: Cookies

Ingredients

  • 3 Cups Shredded Coconut
  • 1 1/2 Tablespoons Cornstarch
  • 3/4 Cup Sugar
  • 3 Egg Whites
  • 1/2 Teaspoon Vanilla Extract
  • 4 Ounces Bittersweet Chocolate, Broken Up (Marty used Bakers Semi-Sweet)

Directions

  1. Heat oven to 350 degrees.

  2. Mix coconut, cornstarch, sugar, egg whites and vanilla extract in a double boiler. Heat, stirring until the mixture thickens, about 4 minutes. Remove from heat and set aside.

  3. Spoon out macaroons, about a scant tablespoonful each, and place on ungreased baking sheet.

  4. Bake at 350 degrees for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.

  5. Place chocolate in a small microwave safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving more if needed.

  6. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a waxed paper lined baking sheet in refrigerator to set.

  7. Per macaroon: 94 cal. 4 g. fat, 1 g. protein, 14 g. carb., 0 g. fiber, 32 mg. sodium; 0 mg. cholesterol

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