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Chocolate Macaroons
Nutritional Analysis per serving:
Serving Size – 2 cookies
Calories 160
Total Fat 12 gm
Sat. Fat 7 gm
Cholesterol 31 mg
Sodium 100 mg
Ingredients:
- 3 oz blanched sliced almonds
- 2 oz unsweetened bakers chocolate
- 2 oz semi sweet chocolate
- 2 oz margarine (trans fat free)
- 2 oz granulated sugar
- 2 eggs
- 1/4 t salt
- 1 t vanilla extract
- 14 oz shredded coconut
Directions
- Preheat oven to 325°.
- Toast almonds on sheet pan
in oven until lightly
brown. Reserve.
- Coarsely chop chocolate and combine
with margarine in large bowl.
- Melt mixture over hot water, stirring until
smooth.
- Remove from heat and let stand 2-3 minutes.
- Stir in
sugar and add eggs, one at a time, blending well
after each addition. Add salt, vanilla, and coconut,
mixing
to coat evenly with chocolate.
- Line sheet pans with
parchment paper or foil.
- Portion cookies (1 1/2 tablespoon) into mound.
- Do not
flatten.
- Push 3 almond slices into each cookie.
- Allow 2 inches between
cookies.
- Bake at 325° for 25 minutes.
- Allow cookies to cool at least
3 hours before serving.
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