Email to Linda Carnation      

Cookie - Chocolate Coconut Macaroons

Source of Recipe

from the cooks wishes


List of Ingredients

1/4 c. semisweet chocolate chips
2 large egg whites
1/4 tsp. cream of tartar
1/3 c. Splenda sugar substitute
1 tsp. vanilla
1 tsp. chocolate flavoring, optional
1/8 tsp. salt
2 1/2 c. flaked coconut


Recipe

Melt chocolate chips in the top of a double boiler or in a microwave oven. Set aside to cool to room temperature.
Preheat oven to 325. Coat baking sheet with non stick cooking spray.
Whip egg whites and cream of tartar in a bowl until peaks are formed.
Add sugar gradually to keep peaks.
Add vanilla and chocolate flavoring, and the salt to the meringue, beating slowly.
Add melted chocolate, continuing to beat slowly.
Stir the coconut into the meringue with a spoon.
Drop by heaping tablespoons onto the baking sheet.
Bake for about 20 minutes, or until macaroons are not quite firm.
Let cool. Then remove to a loosely covered container, in a dry place to keep at room temperature, or freeze until used.
Do not cover tightly if storing at room temperature.
Makes 86 cookies/approximately 20 servings.

Nutritional info per serving: Calories: 86, Cho: 10g, PRO: 1g, FAT: 5g, NA:22mg, Cholesterol:0
Food exchanges: 2/3 starch/bread, 1 fat