Coconut Macaroons

Ingredients:

• 2/3 cup fat-free sweetened condensed milk
• 1 large egg white
• 2 tsp vanilla extract
• 1/8 tsp salt
• 1/8 tsp imitation coconut extract
• 2 cups crisp rice cereal
• 1 cup shredded coconut

Makes 12 Servings (24 Cookies)

1. Preheat the oven to 300 F. Line 2 baking sheets with parchment paper ( or, with foil and spray with nonstock spray).
2. Combine the condensed milk, egg white, vanilla, salt and coconut extract in a large bowl; stir in the cereal and coconut. The batter will tend to fall apart; moisten your fingers with water and press  the mounds to evenly shape them. Bake until lightly browned, about 18 minutes. Cool completely on a rack. Carefully peel the macaroons off the parchment paper or foil and store in an airtight container.
3. Drop the batter in tablespoon-size mounds onto the baking sheets, spacing them 2 inches apart.

 

WW POINTS VALUE 2 pts.

 

Note This recipe appears in the WW New Complete Cookbook. I had coconut macaroons earlier in the holiday season and I wanted to try to make the macaroons myself this holidays season.  Macaroons are normally served during Passover but you can serve them during the Christmas season as well. They're often too sweet and rich to enjoy with reservation. The crisp rice cereal filling in for the coconut are feather light but just as satisfying. It just takes some time to get used to the less fattening taste.