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Chocolate Coconut Macaroons
Chocolate Coconut Macaroons
1 Review
From the EatingWell Kitchen
These airy coconut cookies get an upgrade with a simple dark chocolate drizzle in this healthy dessert recipe.
- By: Breana Lai EatingWell Associate Food Editor
Ingredients 20 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
- 2 large egg whites
- ½ cup sugar
- 2¼ cups unsweetened shredded coconut
- 1 teaspoon vanilla or almond extract
- Pinch of salt
- 1 ounce dark chocolate, chopped and melted
Preparation
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Active
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Ready In
- Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.
- Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Add sugar and continue beating until the meringue is glossy. Stir in coconut, vanilla (or almond) extract and salt. Form the mixture into 20 balls, using about 1 tablespoon each, and place on the prepared baking sheet.
- Bake the macaroons until lightly browned on the outside but still soft on the inside, 15 to 20 minutes. Transfer to a wire rack to cool.
- Spoon melted chocolate into a small plastic bag. Snip off a tiny tip of one corner. Squeeze the chocolate through the hole and drizzle over the cooled cookies. Or dip a fork into the chocolate and quickly wave it over the cookies. Let the cookies stand until the chocolate sets before serving or storing.
- Serving size: 1 macaroon
- Per serving: 89 calories; 6 g fat(5 g sat); 2 g fiber; 8 g carbohydrates; 1 g protein; 1 mcg folate; 0 mg cholesterol; 6 g sugars; 6 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 3 mg calcium; 0 mg iron; 16 mg sodium; 63 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ other carbohydrate, ½ fat
Reviews 1
September 20, 2016
By: Tracy
Love love love anything coconut
