Posted on : 25-06-2009 | By : Alison Ventura | In : Cookie Recipes
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This classic coconut macaroon recipe is super simple – just mix a few ingredients into a single mixing bowl, use a rounded 1/2 tablespoon to divvy up the dough, pop the pans in the oven, and 20 minutes later you have a delicious miniature treat.
Two hints for this recipe:
1. Save the two egg yolks left over from separating the eggs for this recipe – you’ll need them for the next recipe I post!
2. Try to use a more rounded 1/2 tablespoon (in black below) rather than a flatter 1/2 tablespoon (in white below). This will help you create a taller, rounder macaroon.
Recipe:
Makes approximately 32 cookies
1 7-ounce package sweetened flake coconut
1/3 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
2 egg whites
1 teaspoon almond extract
Instructions:
Preheat oven to 325 degrees F. with two racks centered. Grease two cookie sheets. Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract. Drop by 1/2 tablespoon-fulls onto cookie sheets. Bake for 20 minutes. Immediately transfer macaroons from cookie sheets to wire racks to cool completely.
Nutritional Information (per macaroon):
Calories: 33
Fat: 2.0 g
Saturated Fat: 1.8 g
Carbohydrates: 3.5 g
Protein: 0.5 g
Posted on : 07-06-2009 | By : Alison Ventura | In : Cookie Recipes
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These tiny treats are perfect when you want just a little bit of sweetness without a lotta bit of calories. The trick to portion control with these cookies is to use a teaspoon instead of a tablespoon when dropping the cookie dough onto the baking sheets.
Don’t forget to make the milk fat-free!
Recipe:
(adapted from the recipes found on the back of the Nestle Tollhouse and Ghirardelli chocolate chip bags)
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
1teaspoon vanilla extract
1 teaspoon almond extract
1 bag good quality semi-sweet chocolate chips
Instructions:
Heat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat margarine with sugar and brown sugar at medium speed until creamy and lightened in color. Add vanilla and almond extracts, mix well. Add eggs one at a time mixing well after each addition. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by teaspoon onto ungreased cookie sheets. Bake for 9 minutes or until golden brown.
Nutritional Information (per cookie):
Calories: 56
Fat: 2.9 g
Saturated Fat: 0.6g
Carbohydrates: 7.0 g
Protein: 0.6 g
