We're gearing up for another round of The Biggest Loser at work. Last time we did it, I totally won! I've kept most of the weight off and even got in good enough shape to run a half marathon last fall! That was a great feeling.
So maybe it's the wishful thought of running in the warm sunshine, slathered with a nice layer of Banana Boat, or craving whatever treat my dad says sounds kind of good, but I've had coconut on the brain! And these macaroons are surprisingly low in fat, although the sugar might get you if you indulge too many times. And the best part is, they really aren't that hard and they taste so good! Totally worth running that extra block.
Coconut Macaroons [click to print]
Makes about 2 dozen
- 3 egg whites
- 1-1/4 c. sugar
- 14 oz. bag shredded coconut
- 1 to 2 c. dark chocolate chips
2) In large bowl, pour about half of egg white mixture over coconut. Stir well to completely distribute wet ingredients. Slowly add more egg white mixture, about a tablespoon or two at a time, until the coconut is wet enough to just hold together when scooped. You may not need all the egg whites, so stir well between each addition!
3) Pack mixture into cookie scoop or press firmly into ball about 2 T. in size. Place on cookie sheet, lined with parchment paper, and bake at 350 F for 10-15 minutes or until just barely golden. The cookies will be very fragile at this point. Carefully slide the entire sheet of parchment paper off the baking sheet and allow to cool completely.
4) In small bowl, microwave chocolate in 10 second intervals, stirring between each nuke. If the chocolate is still too thick after completely melted, add a teaspoon of butter or shortening and stir until incorporated. Dip macaroons into chocolate, wiping against edge of bowl to scrape off excess chocolate, and place on parchment paper to set.
Source: Adapated from L'Academie de Cuisine