Macaroons

Light as a feather and low in calories!

• Ready In: 40 mins
• Serves: 22
• Yields: 45 macaroons

Ingredients

• 3  egg whites
• 1  cup sugar
• 2  cups flaked coconut
• 1  ounce  semisweet chocolate
• 1⁄2 teaspoon shortening

Directions

1. Spray a large cookie sheet with non stick cooking spray. Set aside.
2. In a large mixing bowl beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl).
3. Gradually add the sugar, 1 tbsp at a time, beating until stiff peaks for (tips stand straight). Fold in the coconut.
4. 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.
5. In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until smooth.
6. 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.