I love cookies. I will be the first to admit it. And because I love cookies, I'm always looking for ways to make cookies with less fat and fewer calories. After all, it's more fun to eat several than be relegated to one.
I found this recipe for chocolate-coconut macaroons in the latest issue of Cookling Light (find the recipe here) and I made it for a party when I was concerned a batch of ice cream wasn't going to come out right (I'll share more of that when I get it figured out!).
The only difference was I used carob instead of chocolate and used unsweetened coconut because that's what I had in the pantry. After I worried the batter tasted funny, they came out so well that my fiancé ate the last one after the guests had left leaving me with none to savor the next day. Of course, that means I'll need to make more.