Coconut Macaroons

I am all for being indulgent. But every once and a while I have to slow down and hush my inner fat kid. This recipe was fun to make, and each cookie is a little under 100 calories. 

This is the recipe:

Ingredients:

3 cups shredded coconut

1 1/2 T cornstarch

3/4 cup sugar

3 egg whites

1/2 tsp vanilla extract

4 oz bittersweet chocolate, broken up (optional)

Directions:

1. Heat oven to 350 degrees 

2. Place all ingredients but the chocolate in a heatproof bowl and mix well.

3. Set the bowl over boiling water (or use a double boiler). Heat and stir until mixture thickens, then remove from heat and set aside, about 4 minutes.

4. Scoop out macaroons (about a tablespoon) placed in an ungreased baking sheet.

5. Bake at 350 degrees for 10-15 minutes or until lightly golden but still soft and chewy. Remove to wire rack to cool. 

Mmmmmmmm just like that.

If using chocolate:

Place chocolate in microwave proof bowl and heat at 1 minute increments until completely melted. I also added a small amount of coconut oil for flavor and so that the chocolate hardens nicely. 

Dip the bottom of cookies in the chocolate and place back on cookie sheet to harden. 

 I had left over chocolate, so I also drizzled it on top. If you need to harden quickly, leave in the fridge or freezer to cool. 

There you go!