Coconut Macaroons

Ingredients

• Vegetable oil cooking spray
• 10 egg whites
• 2 cups unsweetened dried shredded coconut
• 2 cups plain quick-cooking oats
• 1 tablespoon vanilla extract
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 tablespoons bittersweet chocolate morsels
• 1 teaspoon trans-fat-free soft-tub margarine

Steps

1. Preheat the oven to 350°F. Coat 3 baking sheets with cooking spray and set them aside. In a bowl, stir the egg whites, coconut, oats, vanilla, sugar, and salt until well combined. Drop the dough by the tablespoon onto the baking sheets, leaving half an inch between portions. Bake for 12 to 15 minutes, until the macaroons are light golden. Move them to a wire rack to cool completely. Put the chocolate morsels and margarine in a glass bowl or measuring cup. Melt the chocolate completely by microwaving on high for 40 to 50 seconds, or melt it in the 350° oven for 5 to 6 minutes. Do not overheat the chocolate, or it will scorch. Dip a metal teaspoon into the warm chocolate and gently drizzle it over the cookies in a zigzag pattern. Let them cool completely. Store in an airtight container in a cool, dry place for up to 3 days.