Preparation time: 5 minutes
Baking time: 20 to 25 minutes
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Next to chocolate, coconut is my favorite flavor, so why not combine the two? For chocolate-dipped macaroons, melt 4 ounces of bittersweet chocolate chips with ½ teaspoon butter until smooth. Dip the cooled cookies in the warm chocolate and let stand for 25 minutes to firm up. Heaven . . .
Makes 4 cookies
1. Place a rack in the center of the oven. Preheat the oven to 350°F. Line a 7x10-inch rimmed baking sheet (not nonstick) with parchment paper.
2. In a medium bowl (or a 4-cup glass Pyrex measuring cup), with an electric mixer on medium speed, beat the egg white until foamy and airy, about 1 minute. Add the sugar, vanilla, coconut extract (if using), and salt and beat just until blended. Add the coconut and beat just until well blended. The dough will look somewhat coarse and raggedy, but that’s okay.
3. With wet hands or a #30 spring-action ice cream scoop, shape the dough loosely into 4 balls, each about 1½ inches in diameter, and drop 2 inches apart on the baking sheet.
4. Bake until the cookies are browned around the edges, 20 to 25 minutes. Cool the cookies on the baking sheet on a wire rack for 10 minutes, then use a thin metal spatula to transfer the cookies to the rack to cool completely.
Per cookie: 115 calories; 1g protein; 6g total fat; 1g fiber; 15g carbohydrates; 0mg cholesterol; 70mg sodium