COOKIES: CHOCOLATE THUMBPRINT MACAROONS

Chocolate Thumbprint Macaroons

Ingredients

• 4 extra-large egg whites
• 1/2 cup Stevia
• 2 teaspoons vanilla extract
• 260 grams finely shredded unsweetened coconut (3 ½ cups)
• 80 grams sugar free chocolate chips (1/2 cup)

Instructions

1. Line two baking sheets with parchment paper.
2. In a large bowl whisk together egg whites, Splenda and vanilla extract until slightly frothy. Using a wooden spoon or spatula, stir in the coconut until fully combined. Scoop by tablespoons and form into balls with wet hands. Place 22-24 macaroons on each baking sheet rather close together – they don’t spread. Using wet fingers, flatten each ball into a round disk. Using a wet thumb, press a dent in the center of each macaroon (thumbprint cookie style). Place  a few chocolate chips into the thumbprint in the center of each macaroon.
3. Let the macaroons rest at room temperature for 30 minutes. Preheat oven to 325°F while the macaroons rest. Bake both baking sheets at once for 15 minutes. Rotate pans for even baking. Bake 6-8 minutes more or until they are toasty brown and the coconut looks crispy. Cool on the parchment until room temperature. Peel from parchment and transfer cookies to a rack. They will crisp up as they cool and some will also become more chewy in the center. Makes about 22 cookies   

4 carbs

Recipe submitted by Edith Weil