Mel's Coconut Macaroons W/ Chocolate
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 53.1
- Total Fat: 3.0 g
- Cholesterol: 0.1 mg
- Sodium: 26.8 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.5 g
- Protein: 0.8 g
View full nutritional breakdown of Mel's Coconut Macaroons W/ Chocolate calories by ingredient
Introduction
Delicious Coconut made into a delicious cookie with chocolate dipped bottoms and some chocolate drizzled on top. Delicious Coconut made into a delicious cookie with chocolate dipped bottoms and some chocolate drizzled on top.Number of Servings: 32
Ingredients
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Ingredients:
* *Flour, white, 1/3 cup
* Milk, nonfat, 2/3 cup
* Vanilla Extract, 1 tsp
* Salt, 1 dash
* Baking Powder 1 Tsp
* *Egg white, 1 Large
* Coconut, sweetened, 2 cup
* Semisweet chocolate, 1 cup chips (6 oz package)melted.
Directions
Mix together all ingredients except for chocolate. mix until a sticky dough forms that is well mixed. I find using a stand mixer or hand mixer is great for this.
Preheat oven to 350.
Using a medium size ( equal to a tablespoon) cookie scoop or two spoons. Drop onto a greased cookie sheet. I use non stick spray . Space about 1 inch apart. I like to make mine look like little mounds , I find a cookie scoop is the best for achieving that look. Bake 15 minutes or until light golden brown. Turn off oven and leave cookies in for 5 more minutes. Cookies should be firm but still soft in the middle. Let cools lightly on sheets then move to a wire rack to cool completely. You then take the 6 oz of chocolate melt it. Use this to dip bottoms and put on wax or parchment paper. Then use the rest either in a piping bag ( parchment cone) or you can use a fork to drizzle lightly on tops of cookies.
Number of Servings: 32
Recipe submitted by SparkPeople user NIGHTSHADE1020.
Preheat oven to 350.
Using a medium size ( equal to a tablespoon) cookie scoop or two spoons. Drop onto a greased cookie sheet. I use non stick spray . Space about 1 inch apart. I like to make mine look like little mounds , I find a cookie scoop is the best for achieving that look. Bake 15 minutes or until light golden brown. Turn off oven and leave cookies in for 5 more minutes. Cookies should be firm but still soft in the middle. Let cools lightly on sheets then move to a wire rack to cool completely. You then take the 6 oz of chocolate melt it. Use this to dip bottoms and put on wax or parchment paper. Then use the rest either in a piping bag ( parchment cone) or you can use a fork to drizzle lightly on tops of cookies.
Number of Servings: 32
Recipe submitted by SparkPeople user NIGHTSHADE1020.
