| This recipe is liked by 0 person(s). |
WW Chocolate Dipped Macaroons
Nb persons: 0
Yield: 1 cookie per serving
Preparation time:
Total time:
Source:
| DESCRIPTION A must-have for any Jewish holiday. But easy and delicious enough to make all year long. INGREDIENTS | |
| 3 large | egg white, (s) |
| ¾ cup(s) | sugar |
| 1½ tsp | vanilla extract |
| 2½ cup(s) | dried shredded and sweetened coconut meat, unsweetened |
| 3 oz | bittersweet chocolate, chopped into small bits |
INSTRUCTIONS
Preheat oven to 350°F. Line one or two large cookie sheets with parchment paper .
In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.
Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.
Bake until tops just start to turn light tan, about ◴ 15 to 18 minutes. Remove cookies to a cooling rack for about ◴ 30 minutes.
Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about ◴ 20 to 30 minutes. Yields 1 cookie per serving.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe