Lowfat Macaroons Cookie Recipe

At only 37 calories, this low fat macaroon cookie recipe is made from whipped egg whites, topped with a decorative semisweet chocolate drizzle. This simple recipe is easy to make and takes very few ingredients. Be sure that you read this recipe completely prior to starting the baking process; it has specific directions that must be followed for the recipe to turn out correctly.

The macaroons recipe calls for:

3 egg whites

1-cup sugar

2 cups flaked coconut (about 5 ounces)

1-ounce semisweet chocolate

½ teaspoon shortening

Before you begin, prepare a large cookie sheet by lining it with parchment paper. Preheat the oven to 325 degrees.

In a large mixing bowl, use an electric mixer to beat the egg whites on high speed until soft peeks have formed and the tips have curled. Gradually add the sugar to the egg whites, one tablespoon at a time. As you are mixing the sugar into the eggs, keep beating the combined ingredients until stiff peaks form, the tips are standing straight. Use a spoon to gently fold in the coconut.

Using a teaspoon or lemon baler, drop rounded teaspoons of the cookie dough onto the parchment lined baking sheet, approximately 2 inches apart. Bake for approximately 20 minutes, until edges are light brown.

Transfer cookies to wire cooling racks immediately after removing from oven. Let cookies cool completely before serving. These cookies can be stored once cool or you can continue with the chocolate drizzling application and store once chocolate has hardened.

To make the chocolate drizzle, combine the semisweet chocolate and shortening into a small saucepan; cooking over low heat. Stir until melted and smooth. Allow mixture to cool slightly and then transfer to a self-sealing plastic bag; seal; the bag and cut a very small hole in one bottom corner. Drizzle the chocolate through the small hole onto the surface of each cookie. Let set until chocolate has hardened. Once chocolate is hardened, you can store these cookies in an airtight container.