Coconut Macaroons

Name: Coconut Macaroons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 2 Tbsps bittersweet chocolate morsels; 10 egg whites; 1 teaspoon trans-fat-free soft-tub margarine; 473 milliliters plain quick-cooking oats; 1 teaspoons salt; 177 milliliters sugar; 473 milliliters unsweetened dried shredded coconut; 1 Tbsp vanilla extract

Coconut Macaroons is a gluten free and fodmap friendly recipe with 40 servings. One portion of this dish contains roughly 2g of protein, 3g of fat, and a total of 69 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, sugar, coconut, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oven to 350°F. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well blended. Drop tablespoons of dough onto baking sheets, half an inch apart.

Ingredients you will need

Cooking Spray

Egg Whites

Coconut

Vanilla

Dough

Sugar

Oats

Salt

Equipment you will use

Baking Sheet

Bowl

Oven

Bake macaroons until light golden, 12 to 15 minutes.

Equipment you will use

Oven

Transfer to a wire rack and cool completely.

Equipment you will use

Wire Rack

Place chocolate morsels and margarine in a glass bowl or measuring cup. Microwave on high until chocolate melts completely, 40 to 50 seconds, or melt in a 350° oven 5 to 6 minutes. (Do not overheat chocolate or it will scorch.) Dip a metal teaspoon into warmed chocolate and gently drizzle chocolate over cookies in a zigzag pattern. Cool completely. Store in an airtight container in a cool, dry place for up to 3 days.

Ingredients you will need

Chocolate Chips