Chocolate Dipped Macaroons

30 Apr

These are so good that you would never guess that they are only 2 points.  I love the bitter chocolate mixed with the sweet cookie.  They are a real treat if you can stop at one.  That is sometimes the trouble that I have when something is low points–I overdo and then it is no longer low points!!!!

Points Plus—2 per cookie


  3 large egg white(s)   
  2/3 cup(s) sugar   
  1 1/2 tsp vanilla extract   
  2 1/2 cup(s) dried shredded and sweetened coconut meat, unsweetened   
  3 oz bittersweet chocolate, chopped into small bits   


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

1 Comment

Posted by on April 30, 2012 in Recipes, Weight Watchers


One response to “Chocolate Dipped Macaroons

  1. Rodney Anderton

    May 1, 2012 at 3:06 pm

    What about the “S’mores”? I’m wondering how that turned out!


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