Chocolate Coconut Macaroons

These macaroons are rich and chocolatey with a perfect texture – crispy on the outside and chewy on the inside. This is a very simple recipe with barely any prep time – if you like chocolate and coconut, these are for you! If you don’t want 3 dozen cookies tempting you in your kitchen, you can freeze the leftovers in an airtight container, layered between sheets of wax paper and thaw for 30 minutes before eating. 


Chocolate Coconut Macaroons
Source: Adapted from Cooking Light

Ingredients:
2 oz unsweetened chocolate
1/2 c cake flour
2 T unsweetened cocoa
1/8 t salt
2 1/2 c sweetened coconut flakes
1 t vanilla extract
1 (14 oz) can fat-free sweetened condensed milk

Directions:
1.    Preheat the oven to 250. Line 2 baking sheets with parchment paper.
2.    In a large bowl, combine cake flour (spoon into the measuring cup and level with a knife to get an accurate measurement), unsweetened cocoa and salt. Add coconut and stir to combine.
3.    In a small bowl, microwave unsweetened chocolate on high for 1-2 minutes until almost melted (mine took 2 minutes…if you break it into smaller pieces before heating it will probably take closer to 1 min) and stir to complete melting. Add melted chocolate, vanilla extract and condensed milk to the coconut mixture and mix well until combined.
4.    Drop the mixture by level tablespoons onto the prepared baking sheets, making 36 cookies. Bake for 45 minutes, rotating once during baking. Let cool 10 minutes before serving

Yields 36 servings. Weight Watchers Points Plus: 2 per cookie
Calories: 84; Fat: 3.7g; Carbs: 11.7; Protein: 1.7; Fiber: 0.9