Ingredients:
3 large egg whites
2/3 C sugar
1 1/2 tsp vanilla extract
2 1/2 C dried shredded and sweetened coconut
3 oz. semisweet chocolate (approx. 1/2 C)
Directions:
Preheat oven to 350*. Line one or two cookie sheets with parchment. In a large bowl, whisk egg whites and sugar. Add vanilla and coconut, and stir to combine. Drop by level tablespoon onto cookie sheet, about 1" apart, and bake for 15-18 minutes (until tops turn light brown). Put cookies on rack to cool for 30 minutes.
Melt chocolate over double boiler over low-medium heat, stirring frequently to prevent burning. Take each cookie and dip tops in melted chocolate, and return to cold cookie sheet. Place dipped cookies into freezer until chocolate sets, about 20 minutes. Store cookies in the fridge in an airtight container.
Serving size is one macaroon. 2 points per macaroon.
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