* Coat a large baking sheet with cooking spray and coat with a light dusting of flour; shake off excess flour and set aside.
* In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla.
* Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
* Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to wire racks to cool completely. Yields 2 cookies per serving.
Notes
* You can make these cookies mini if you prefer. Just use heaping teaspoons of batter; not tablespoons.
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Angel Food Macaroons with Chocolate Chips (my title)
Ingredients: 1 box Angel Food Cake 1/2 cup water 1 cup of mini chocolate chips 1 tsp vanilla 7 oz bag of coconut
Combine all (excluding chips) and mix well then add 1 cup of mini chocolate chips.
With teaspoon, drop on to sprayed cookie sheet and bake at 325 degrees for 20 - 25 minutes (my oven took less time).
The cookies are huge and very low in points. My yield was 34 cookies.
I made them this morning. Here's my review:
They ARE good! But it's been a long time since I made cookies. When I made the first batch, I spaced them way too close. It was like I had a big, huge cookie bar. And then, on top of it, I waited way too long to divide them and put them on a cooling rack.
Lesson learned:
Space them far apart. They really do spread out quite a bit. They also bake more evenly and brown quite well when spaced apart.
I didn't have any vanilla so I used almond extract in its place. OMG! I'm so glad I did! To me and the hubby, coconut and almond extract go hand-in-hand.
My second and third batches came out perfectly, browned nicely and taste awesome.
I'll definitely make these again but replace the vanilla extract with almond extract.
Edited by: SSAVONSS at: 1/23/2011 (08:11)
If you always do what you always did, then you'll always get what you always got.
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Posts: 2,369 4/27/09 6:09 A
Lemon Coconut Macaroons Calories 90/Fat 2.5/Fiber 0 32 servings of 1 bar each
Topping: 4 large egg whites (at room temperature) 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1 cup sugar 1 cup flaked sweetened coconut 2 1/2 teaspoons grated lemon rind Preparation Preheat oven to 350°.
To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Add flour to sugar mixture, beating until mixture resembles coarse meal. Press into bottom of a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned; cool on a wire rack. Set aside.
Lower oven temperature to 325°.
To prepare topping, combine 4 egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1 cup flaked sweetened coconut and 2 1/2 teaspoons grated lemon rind; spread evenly over prepared crust. Bake at 325º for 40 minutes or until top is dry and lightly browned. Cool completely on wire rack. Cut into 32 pieces. Store in an airtight container.
If you always do what you always did, then you'll always get what you always got.
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Posts: 2,369 12/5/08 4:03 A
Meringue Cookies 2 large egg whites 1/2 cup sugar 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 teaspoon vanilla or almond extract 1/2 cup mini chocolate chips Beat egg whites, cream of tartar, salt & vanilla (or almond) until glossy peaks form. Gradually add the sugar, beating until stiff & glossy. Fold in the chips. Drop onto a foil or parchment lined cookie sheet. Bake at 325 for 20-25 minutes. **These are also good with some peppermint extract and tinted green. Or you can add nuts, dates, etc to the basic recipe.
If you always do what you always did, then you'll always get what you always got.
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Posts: 2,369 12/5/08 3:59 A
Chocolate Meringue Cookies *Not Core...Very low
Recipe yields 50 cookies Each Cookie Totals - 0 Fat Grams, 10.7 calories, 0 fiber
6 egg whites, room temperature 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 1 /2 teaspoons pure vanilla extract 1/4 cup unsweetened chocolate cocoa 1/2 cup sugar 1 teaspoon unsweetened cocoa 1/8 teaspoon ground cinnamon Preheat oven to 250 degrees F. Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking. In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside. In a large bowl using your electric mixer, beat egg whites until foamy/frothy. While beating to the frothy stage, add salt, cream of tartar, and vanilla extract. After reaching the frothy stage, add the cocoa/sugar mixture (1 tablespoons at a time) while continuing beating until the egg whites are stiff and glossy. Drop batter by tablespoonfuls onto non-stick baking sheets (1-inch apart). In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon. Using a sieve or a sifter, sprinkle mixture over the non-baked cookies. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.
If you always do what you always did, then you'll always get what you always got.
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Posts: 2,369 12/5/08 3:58 A
Fat-Free Pumpkin Cookies Fatfree Vegan Kitchen *Not Core
Per cookie : 76 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Fiber.
1/2 cup whole wheat flour 1/2 cup unbleached flour 1/4 cup rolled oats 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/2 cup agave nectar 1/2 cup canned pumpkin 2/3 cup okara (or 8 ounces firm tofu, blended in a food processor until smooth) 1 teaspoon vanilla extract 1 tablespoon turbinado sugar -- or icing, below
Preheat oven to 375F.
Mix the flours, oats, baking soda, spices, and salt in a mixing bowl. Mix the agave nectar, pumpkin, okara (tofu), and vanilla in another bowl. Add the wet ingredients to the dry and stir just until well-blended. Do not over-stir.
Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Flatten each cookie slightly with a fork. Sprinkle with turbinado sugar, if desired. Bake for 10-16 minutes or until edges are golden and middles seem done. Remove from oven and allow to cool for 5 minutes before transferring each cookie to a wire rack. Allow to cool completely before serving.
Makes about 15 cookies.
If you always do what you always did, then you'll always get what you always got.
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Posts: 2,369 12/5/08 3:58 A
Gingerbread Biscotti Recipe courtesy of: Fatfree Vegan Kitchen *Not Core Very low point dessert
In a large bowl, combine the flour, sugar, all spices, and baking soda. In a smaller bowl, whisk together the egg replacer powder and water. Add it to the flour mixture, along with the molasses and vanilla. Mix well to combine. If the mixture is too dry and still crumbly, add a little more water a tablespoon at a time, just until the dough will hold together in a sticky ball.
Turn the dough out onto a floured surface and divide in two. Shape each half into two logs about 2 inches wide. Place them on an oiled cookie sheet or silicone baking mat and flatten to about 1 inch high. Bake for 30 minutes.
Remove from oven and allow to cool for 10 minutes. Cut into 1/2-inch slices on the diagonal. Place the slices cut-side down on the baking sheet and bake for 10 more minutes. Turn them over and bake for 8-10 more minutes. Remove from oven. Biscotti may seem soft at first but they will harden as they cook.
Makes about 24 biscotti. Each one, using half whole wheat/half white flour, contains 54 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 40mg Sodium; 1g Fiber.
If you always do what you always did, then you'll always get what you always got.
Pounds lost: 21.0
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Posts: 2,369 12/5/08 3:57 A
Vegan Balsamic Fudge Drops (adapted from Habeas Brûlée) *Not Core
Per cookie: 77 Calories (kcal); 3 g Total Fat; (29% calories from fat); 1 g Protein; 14 g Carbohydrate; 0 mg Cholesterol; 66 mg Sodium; 1 g Fiber
Balsamic vinegar is the secret ingredient, but the only sign it's there is the deeper, richer taste it gives these cookies.
1 cup unbleached white flour (or use gluten-free baking flour) 1/2 teaspoon baking soda 1/8 teaspoon salt 5 tablespoons Earth Balance margarine 1/2 cup plus 1 tbsp unsweetened cocoa powder (not Dutch-process) 2/3 cup granulated sugar 1/3 cup dark brown sugar 1/3 cup soy yogurt 1 teaspoon vanilla extract 1 tablespoon balsamic vinegar
Preheat oven to 350 F. Cover two baking sheets with parchment paper or silicone baking mats.
Mix the flour, soda, and salt together and set aside. In another bowl, mix the cocoa with the sugars and set aside.
Melt the margarine in a medium-sized saucepan. When it is completely melted, take it off the heat and add the sugar/cocoa mixture and stir to combine. Then add the soy yogurt, vanilla extract, and balsamic and stir until mixed. Finally, add the flour mixture and stir just until it's combined—don't over-mix.
Using a cookie scoop or tablespoon, drop tablespoons of the dough onto the baking sheets about 1 1/2-inches apart. Sprinkle lightly with vanilla sugar, and place them in the oven. After 5 minutes, switch the pans around so that the one on top is on the bottom and the front sides are in the back. Check again in 4 minutes. Be careful—depending on the type of pan you use, they can go from underdone to burned in seconds (I found out the hard way!) They shouldn't need more than 11 minutes and will look soft on top, but they'll harden as they cool.
Remove from the oven and transfer onto cooling racks. Makes about 2 dozen cookies.
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Posts: 2,369 12/5/08 3:45 A
Maple Walnut Spice Cookies
Ingredients Cookies: 1 1/2 cups all-purpose flour (about 6 3/4 ounces) 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 3/4 cup packed dark brown sugar 1/4 cup butter, softened 2 tablespoons maple syrup 1 large egg
Frosting: 1 cup powdered sugar 2 tablespoons maple syrup 1 tablespoon fat-free milk 2 teaspoons butter, softened
Remaining ingredient: 1/2 cup finely chopped walnuts, toasted Preparation
Preheat oven to 350°.
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.
Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.
Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.
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Pounds lost: 21.0
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Posts: 2,369 12/5/08 3:44 A
Cranberry Nut Tarts
1/2 cup butter, softened 1 (3 ounce) package cream cheese, softened 1 cup all-purpose flour 1 egg 3/4 cup packed brown sugar 1 tablespoon butter, melted 1 teaspoon vanilla extract 3 tablespoons chopped walnuts 3 tablespoons chopped fresh cranberries
In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour. While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts. Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling. Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.
If you always do what you always did, then you'll always get what you always got.
Pounds lost: 21.0
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Posts: 2,369 12/5/08 3:42 A
Peanut Butter Cookies with Chocolate Centers
POINTS® Value: 2 Servings: 30 Preparation Time: 12 min Cooking Time: 11 min Level of Difficulty: Easy
Who doesn't love the lip-smacking duo of peanut butter and chocolate? These cookies will fly off the serving plate when you bring them out for a crowd.
* Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
* Place sugar, butter and peanut butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla; blend well with mixer.
* Add salt, baking soda and flour to sugar mixture; beat until completely incorporated.
* Drop batter by heaping teaspoons onto prepared cookie sheets and flatten with the back of a wooden spoon. Make sure to leave about 2 inches between each cookie. (Bake in several batches to prevent over-crowding if necessary.) Place a chocolate chip in center of each cookie.
* Bake cookies until edges brown, about 10 to 11 minutes. Remove from oven and let cool on cookie sheet for 1 or 2 minutes; remove cookies to a wire rack and cool completely. Yields 1 cookie per serving.
* Drop batter by heaping teaspoons onto prepared cookie sheets and flatten with the back of a wooden spoon. Make sure to leave about 2 inches between each cookie. (Bake in several batches to prevent over-crowding if necessary.) Place a chocolate chip in center of each cookie.
If you always do what you always did, then you'll always get what you always got.
Pounds lost: 21.0
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Posts: 2,369 12/5/08 3:41 A
Lemon-Lime Cookie Crisps
POINTS® Value: 2 Servings: 10 Preparation Time: 15 min Cooking Time: 11 min Level of Difficulty: Easy
These ultra-thin cookies are super crunchy and flavorful. Swap orange zest for the lemon or lime if you prefer.
* Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.
* Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
* Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl.
* Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)
* Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 4 cookies per serving.
Notes
* Store cookies in an airtight container to retain crispness.
For a nutty flavored-cookie, skip the zest and add 1 teaspoon of almond extract instead.
These cookies can be curled for a special-occasion look. Just remove the cookies from the cookie sheet straight from the oven and drape them over a rounded surface like a small bottle or rolling pin. The cookies will wrap around the rounded surface and cool in a curl.
If you always do what you always did, then you'll always get what you always got.
Pounds lost: 21.0
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SSAVONSS
Posts: 2,369 12/5/08 3:38 A
Mini Chocolate-Chip Cookies
POINTS® Value: 1 Servings: 24 Preparation Time: 10 min Cooking Time: 20 min Level of Difficulty: Easy
Go ahead and grab a handful of these bite-size cookies. They might be little but pack a big chocolate punch.
Ingredients 2 tbsp butter 2 tsp canola oil 1/2 cup(s) dark brown sugar 1 tsp vanilla extract 1/8 tsp table salt 1 large egg white(s) 3/4 cup(s) all-purpose flour 1/4 tsp baking soda 3 oz semi-sweet chocolate chips Instructions
* Preheat oven to 375ºF.
* In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
* In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
* Drop rounded half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Yields 2 cookies per serving.
Notes
* Indulge your craving for an intense chocolate experience. Buy a 3-ounce bar of fine chocolate with a percentage of 75 or higher on the label. The percentage indicates the combined amount of cocoa bean and added cocoa butter in the chocolate. The higher the percentage, the greater the chocolate taste and the less sweet the product. Chop up the bar and use it instead of the chocolate chips (could affect POINTS values).
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