Chocolate Dipped Macaroons

Ingredients:

• 3 large egg whites
• 2/3 cup granulated sugar
• 1 1/2  tsp. vanilla extract
• 2 1/2 cups shredded coconut
• 3 oz. bittersweet chocolate, cut into small pieces

Makes 32 Servings

1. Preheat oven to 350°F. Line one or two large cookie sheets with parchment paper. 
2. In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.
3. 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. 
4. Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
5. 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.

WW POINTS VALUE: 2 pts (1 cookie per serving)

 

Note: This recipe appears on www.weightwatchers.com. Passover and Easter are appraoching and it's  a good excuse to bakse some delicious treats. Macaroons are the ultimate guilty pleasure for any Jewish holiday. These treats are easy enough to make and enjoy all year long. One bit of these and you'll never buy those brand name candy bars or cookies at the store again. These cookies are only 5 ingredients so 5-ingredient queen Claire Robinson will be impressed.