Low-fat, luxurious cookies are chewy treats to savor. The coconut toasts to nutty perfection as it bakes. Drizzle the treats with chocolate for an added taste sensation.
Preheat oven to 325 degrees F. Lightly grease and flour a large cookie sheet or line with parchment paper; set aside. In a medium mixing bowl combine coconut, sugar, flour, and salt. Stir in egg whites and vanilla extract.
Drop by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 20 to 25 minutes or until edges are golden brown. Transfer cookies to a wire rack and let cool.
If desired, in a small saucepan melt chocolate and shortening over low heat. Dip bottoms of cookies in melted chocolate mixture.
Makes about 30 cookies.
To drizzle chocolate over macaroons, place melted chocolate mixture in a resealable plastic bag. Snip a small hole in the corner of the bag. Pipe chocolate mixture across each cookie in a crisscross pattern.
I didn't bother making as no explicit directions for egg whites, which are critical in macaroons.