Monday, March 22, 2010

Passover Macaroons

Easy Chocolate Chip Macaroons
1 can (5oz) sweetened condensed fat free milk
1 bag shredded coconut (14oz)
1 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees. Mix all ingredients together well. Grease baking sheet very generously, to prevent macaroons from sticking to the pan after baking. Using a ice cream scooper like the one pictured here, scoop the macaroon mixture onto the baking sheet. Place in the center of the oven and bake for about 15-20 minutes, until golden brown around top and edges.
I calculated that each macaroon has about 205 calories. This recipe made 19 macaroons, if you use the same size scoops that I used. If you make smaller macaroons, just take 3895 (that's the total calories for the macaroon mixture) and divide it by how many macaroons you actually made. This will give you the calorie count per macaroon.
If you are going to eat macaroons during Passover I would save them as an afternoon snack (eat only one) OR as part of your breakfast with a cup of coffee and a greek yogurt or some scrambled egg whites! Gotta get that morning protein in somewhere!


  1. So, sweetened coconut or not? I will be making these! Did you see Mark Bittman's Matzos? I'm going to try them.


Related Posts Plugin for WordPress, Blogger...