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Coconut Macaroons

Yields30 Servings

 3 cups shredded coconut
 1 ½ tbsp cornstarch
 ¾ cup sugar
 3 egg whites
 ½ tsp vanilla
 4 oz bittersweet chocolate, broken into pieces
1

Heat oven to 350°F.

2

Mix coconut, cornstarch, sugar, egg whites and vanilla in heat-proof bowl.

3

Set bowl over a pot of boiling water (or use a double boiler). Heat, stirring until the mixture thickens, about 4 minutes. Remove from heat and set aside.

4

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

5

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

6

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

Nutrition Facts

30 servings

Serving size

Amount per serving
Calories96
% Daily Value *
Total Fat 4g6%

Saturated Fat 3g15%
Sodium 32mg2%
Total Carbohydrate 14g6%
Protein 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.