Chocolate & Pecan Macaroons

We love the rich chocolate flavor in these

chewy cookies that are like a cross between

higher-fat coconut macaroons and low-fat,

low-calorie, egg-white-based meringues.

 

 3 large egg whites, at room

temperature (see Tip)

1/8 teaspoon salt

1 cup granulated sugar

6 ounces unsweetened chocolate,

melted (see Tip, page 8)

 1 cup sweetened flaked coconut

 3/4 cup pecans, finely chopped

 1 tablespoon confectioners’ sugar for

dusting (optional)

1. Position racks in the upper and lower

thirds of oven; preheat to 350°F. Line 2 large

baking sheets with parchment paper, non-

stick baking mats or lightly coat with cooking

spray.

2. Beat egg whites and salt in a mixing bowl

with an electric mixer on high speed until

frothy. Gradually add sugar and continue

beating until soft peaks form, about 5

minutes.

3. With a rubber spatula, gently fold melted

chocolate, coconut and pecans into the egg

Per cookie: 44 calories; 3 g fat (1 g sat, 1 g

mono); 0 mg cholesterol; 5 g carbohydrate; 

4 g added sugars; 1 g protein; 1 g fiber; 12

mg sodium; 37 mg potassium.

Carbohydrate servings: 0 

Exchanges: 1 fat

Tip: To bring an egg to room tempera-

ture, set it on the counter for 15 minutes

or submerge it (in the shell) in a bowl of

lukewarm (not hot) water for 5 minutes.

 

Recipe by Amy Jamison Wauconda, IL

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