
Curated recipes for type 1 and type 2 diabetes – complete with nutritional values.
Chocolate-Dipped Coconut Macaroons Recipe With Nutritional Info
Recipe by: Gina Marie Miraglia Eriquez
INGREDIENTS:
- 1 14-ounce package sweetened shredded coconut (about 5 cups)
- 4 large egg whites
- ? cups sugar
- ? cup all-purpose flour, spooned and leveled
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
DIRECTIONS:
- Heat oven to 325° F.
In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and
vanilla. - Drop packed tablespoonfuls of the mixture onto parchment-lined baking
sheets, spacing them 1 inch apart. - Bake, rotating the baking sheets halfway through, until lightly golden, 25
to 30 minutes. Cool slightly on the baking sheets, then transfer to wire
racks to cool completely. - When cool, dip the bottom of each macaroon in the chocolate and place on a
parchment-lined baking sheet. - Refrigerate until firm, 20 to 30 minutes.
- Store the macaroons in an airtight container at room temperature for up to 7 days.
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