I tried out a new recipe today, for macaroons. I have always liked macaroons but never had the occasion to make them. This is perhaps the easiest cookie recipe I’ve ever made, and they are so beautiful!! Shock and awe for very little effort. I spent many many hours over the past three days working on a study package for an upcoming exam. The most recent count was about 18 hours of quality time spent with the computer, but now all I have to do for the next 48+ hours is review this packet and work on practice problems. So after all that time working and compiling my magnum opus I wanted to take a break and do something special for a loved one. Check out the second recipe using the cookie mix – these are tweaks I often make to mixes. They save calories, cholesterol and fat and often add some extra fiber.
Preheat the oven to 325 degrees F. Combine 14 oz coconut, 14 oz fat-free condensed milk, and 1t vanilla in a large bowl. Whip the 2 egg whites and 1/2t salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 1/2-inch diameter ice cream scoop. Bake for 25 to 30 minutes, until golden brown. Cool and serve. Makes 50 cookies. Points Plus: 2, per cookie
Oatmeal Chocolate Chip Cookies
Combine one packet of Betty Crocker Oatmeal Chocolate Chip Cookies with 1/4 c softened butter, 1/4c applesauce, 2T egg whites and 2T egg substitute. Drop the batter on to sheet pans using a 1/2 diameter ice cream scoop. Bake at 375 degrees F for 9 minutes, rotating halfway through cooking time. Makes 24 cookies. Points Plus: 3, per cookie. (Changing the ingredients from the recommended saves 2 points per cookie.)