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
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Heat oven to 350 degrees.
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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.
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Spoon out macaroons, about a scant tablespoonful each, and place on ungreased baking sheet.
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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.
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Place chocolate in a small microwave safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving more if needed.
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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.
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Per macaroon: 94 cal. 4 g. fat, 1 g. protein, 14 g. carb., 0 g. fiber, 32 mg. sodium; 0 mg. cholesterol