Ingredients Jump to Instructions ↓

  1. Vegetable oil cooking spray

  2. 10 egg whites

  3. 2 cups unsweetened dried shredded coconut

  4. 2 cups plain quick-cooking oats

  5. 1 tablespoon vanilla extract

  6. 3/4 cup sugar

  7. 1/2 teaspoon salt

  8. 2 tablespoons bittersweet chocolate morsels

  9. 1 teaspoon trans-fat-free soft-tub margarine

Instructions Jump to Ingredients ↑

  1. 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. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire rack and cool completely. 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.


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