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Recipe Request: Weight Watchers Brownie Macaroons

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This one came from a co-worker of mine currently on Weight Watchers. I bake A LOT and I bring most of what I make into the office (because if I didn’t I’d be about 10 pounds heavier) and as she’s getting ready for her big w-e-d-d-i-n -g, she usually restrains herself from gorging on my treats. The other day she e-mailed me this recipe that she received from WW, and seeing as a. it looked simple b. I already owned the ingredients that it required and c. I like feeding my co workers, I decided to give these a shot.

The recipe makes FIFTY (yes, 5-0) of these little bites and each contain one Weight Watchers point. The results were, generally speaking, good. These have a nice, chocolately/coconutty flavor, not too overpowering and definitely not too sweet. As far as consistency goes, they are somewhere in between a brownie and a macaroon, light, fluffy and crumble easily.  Would I eat these if I weren’t on Weight Watchers? Quite honestly – probably not. I’m more of a ooey, gooey, chocolately, fudgy, so bad for you it HURTS dessert kind of person, so unless I was specifically baking for someone trying so lose a couple lbs, I probably wouldn’t go out of my way to make these. BUT, they’re not bad, I promise – if you’re on the market for a diet friendly, vegan dessert, give these a shot.

What You Need:

1 1/2 cup(s) all-purpose flour

2/3 cup(s) unsweetened cocoa

1/2 tsp baking soda

1/2 tsp table salt

1 cup(s) sugar

1/3 cup(s) Coconut oil

1 tsp vanilla extract

3/4 cup(s) hot water, almost boiling, divided

1 cup(s) packaged shredded coconut, unsweetened

What You Do:

Preheat oven to 350ºF.

In a large bowl, sift together flour, cocoa, baking soda and salt. In another large bowl, mix sugar with oil and vanilla until well-blended. Add half of flour mixture and half of water to sugar mixture; beat until smooth. Add coconut, remaining water and remaining flour mixture; beat until well-combined.

Scoop scant tablespoons of dough and roll into balls; place on lightly greased cookie sheet, leaving about 1 1/2- to 2-inches between each cookie. When all 50 cookies are made, flatten each ball into a 2-inch disk with the back of a wet spoon or fork

Bake until done, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes then move onto wire rack and let cool.



2 responses »

  1. Wow, these look great. I’m both vegan and a WW member too! Can’t wait to give them a try. I just posted a recipe for Sun-Dried Tomato Spread that’s zero points per serving on my blog Your coworker would probably love to try it.

  2. Hi there! These sounds lovely, but please could you say how many WW points there are as I am on WW and would prefer to know before making them !! Many thanks !!


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