|Saturated fat||14.9 g|
Coconut macaroons are delicious, but thanks to sweetened condensed milk, they can often be high in sugar. These just-sweet-enough cookies feature unsweetened shredded coconut, and replace the milk with egg whites and a touch of flour so you can control the amount of sweetener used. Don’t forget the chocolate drizzle!
- Preheat oven to 325 degrees, with two racks set in the upper and lower thirds. Line 2 baking sheets with parchment and set aside.
- Add the egg whites to a large mixing bowl. Use an electric mixer to beat the whites until thickened (2 minutes). Pour in the sugar and beat for another minute. Add the vanilla and almond extracts, salt, and flour, and mix for 1 to 2 minutes more, until well-combined. Switch to a wooden spoon or spatula and stir in the coconut.
- Use a tablespoon measure to scoop out the batter, and dollop it onto the prepared baking sheets, spaced 1 inch apart (cookies do not spread very much). Bake in the preheated oven for 22 to 25 minutes, switching the trays (top to bottom and bottom to top) halfway through. The cookies are done once they begin to turn golden brown around the edges and on the bottom.
- Remove from oven and let cool on the sheets for 5 minutes.
- While the cookies cool, melt the chocolate. Add the chocolate to a heat-proof bowl. Microwave in 10-second bursts, stirring after each one until melted. Use a fork to drizzle the chocolate all over the macaroons, or dip half of each macaroon into the chocolate, then place on a sheet of wax paper until set, about 1 hour. You may transfer the macaroons to the refrigerator for a quicker setting time.
- Store the finished cookies in an airtight container in a cool place.
- Be gentle when forming the cookies. Packing them too tightly will cause them to crumble easily.
- You may choose any dark chocolate you like, including chips, wafers, or a bar.