Coconut Macaroons

Makes 12 macaroons | ~2 WW Points per macaroon (varies by brand)

✨ Ingredients:

• 2 cups unsweetened shredded coconut — 14 points total
• 1/3 cup fat-free sweetened condensed milk (like Eagle Brand’s fat-free version) — 8 points
• 2 large egg whites — 0 points
• 1 teaspoon vanilla extract — 0 points
• Optional: 1–2 packets of stevia or other zero-calorie sweetener (if you like them sweeter) — 0 points

🥣 Instructions:

1. Preheat Oven:
   • Preheat your oven to 325°F (163°C).
   • Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix:
   • In a large bowl, combine the shredded coconut, fat-free sweetened condensed milk, and vanilla extract.
3. Whip Egg Whites:
   • In a separate bowl, beat the egg whites until stiff peaks form (using a hand mixer or stand mixer).
   • Gently fold the whipped egg whites into the coconut mixture.
4. Scoop:
   • Using a small cookie scoop or tablespoon, form small mounds and place them on the prepared baking sheet.
   • Leave some space between them.
5. Bake:
   • Bake for 18–20 minutes, or until lightly golden brown on top.
   • Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

🧮 WW Points Recap (per macaroon):

Estimated per serving: ~2 points

✅ Tips & Variations:

• Drizzle with sugar-free dark chocolate (optional) — add ~1 point per macaroon, depending on the chocolate.
• For extra texture, toast the coconut lightly before mixing.
• Make mini-macaroons for a smaller, 1-point treat (reduce the size by half).