Prep 20 mins
Cook 20 mins
Light as a feather and low in calories!
- Spray a large cookie sheet with non stick cooking spray. Set aside.
- In a large mixing bowl beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl).
- Gradually add the sugar, 1 tbsp at a time, beating until stiff peaks for (tips stand straight). Fold in the coconut.
- Drop by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in a 325 degree oven about 20 minutes or until edges are light brown. Transfer to a wire rack and let cool.
- In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until smooth.
- Fill a sandwich bag with the chocolate and snip the corner off to form a small hole. Pipe chocolate through the hole over the macaroons. Let stand until chocolate is set. Store cookies in an airtight container.
So I just made these. I only had 1 cup of coconut so i added 1 cup quick oats. They still turned out awesome. I'll make them with 2 cups coconut for my daughters birthday but it's nice to have the option for a lower fat cookie. delicious!
Woah these are so good! Crispy outside with a chewy soft center, these are made all the better with a chocolate drizzle. My only complaint is that these have a sort of eggy taste, like a sweet coconut omlette! But I added some cocoa powder to half of the batch, and it solved the problem. This will be my new macaroon recipe. Thanks for posting!
Fantastic cookies! They were easy to make and fun to eat! I'll be using this recipe again!