Coconut Macaroons

Sparkmonkey's Note:

From Self Magazine. Oats replace part of the coconut to make this lowfat yet still satisfying.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Serves: 40

Yield: 40.0 macaroons

• Pam cooking spray
• 10 egg whites
• 2 cups unsweetened dried shredded coconut
• 2 cups plain quick-cooking oats
• 1 tablespoon vanilla extract
• ¾ cup sugar
• ½ teaspoon salt
• 2 tablespoons bittersweet chocolate chips
• 1 teaspoon butter

Directions:

1. Heat oven to 350. Spray 3 baking sheets with Pam; set aside.
2. Stir egg whites, coconut, oats, vanilla, sugar, and salt in a bowl until well blended.
3. Drop tablespoons of dough onto baking sheets, half an inch apart. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire rack and cool completely.
4. Place morsels and butter into a glass bowl. Microwave on high until chocolate melts completely- 40 to 50 seconds. Dip a spoon into the melted chocolate and drizzle over cookies in a zigzag pattern.
5. Cool completely. Store in an air-tight container for up to 3 days.