Thursday, May 9, 2013

Coconut Macaroons

When you are craving something sweet, but also not craving cankles and pot bellies, coconut macaroons are the treat for you.

Is that too strong of a beginning?  I knew I wanted to start with something about how great macaroons are, and the (possibly) even greater part is that they're so not bad for you.  Two cookies are only 3 Weight Watchers points, 129 calories, and 7 grams of fat.  And that's two cookies!

But unlike lots of healthy cookies, these macaroons are so delicious.  Coconutty, sweet, chewy, moist, gluten-free... what's not to love about these guys?  Add that to the fact that they are really fast and easy to throw together... there's basically no reason why you aren't making them right now.  Or why I don't keep them on hand all the time for my family, because these babies were totally gone in about 2 days!  I made macaroons before, but something about these ones just got everyone extra excited!  This will be my go-to recipe from now on!


coconut macaroons

3/4 cup (or 5 large) egg whites
2/3 cup granulated sugar
10 ounces sweetened coconut flakes
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
pinch salt


1) In a heavy saucepan, combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until the ingredients come together, about 12-15 minutes.  The mixture should be sticky and moist, not dry.  

2) Remove from heat and stir in the two extracts. Set aside on a dish and refrigerate for 30 minutes.

3)  Preheat oven to 300 degrees.  Using a tablespoon, scoop tightly packed tablespoon-fulls onto a baking sheet covered with parchment paper.  Bake 27 - 30 minutes until golden.  Makes 38 cookies.

Eating the last macaroon!

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