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Chocolate Coconut Macaroons

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Yield: 86 cookies

MMMMM--INGREDIENTS---
1/4 c Semisweet chocolate chips; 1 ts Chocolate flavoring;
2 Large egg whites; (optional)
1/4 ts Cream of tartar; 1/8 ts Salt;
1 ts Vanilla; 2 1/2 c Flaked coconut;

Melt chocolate chips in the top of a double boiler or in a micowave
oven. Set aside and cool to room temperature. Place egg whites and
cream of tartar in a mixer bowl and beat at high speed, using a whip,
until peaks are formed. Add sugar gradually while continuing to beat
at high speed. Add flavorings and salt to meringue, beating at low
speed. Add melted clocolate, continuing to beat at slow speed. Remove
the whip and stir the coconut into the margingue with a spoon. Drop
by heaping tablespoon onto a cookie sheet that have been sprayed with
pan spray or lined with aluminum foil. Bake at 325 for about 20
minutes, or until marcroons are not quite firm. Remove loosly
cpvered container in a dry place at room temperature. Keep in a
loosely covered container in a dry place at room temperature, or
freeze until needed. Do not cover tightly if storing at room
temperature.

Yield: 20 servings

Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 86, Cho: 10g, PRO: 1g, FAT: 5g, NA:22mg, Cholesterol:0

Source: Desserts for Diabetics by Mabel Cavaiani, R. D.
Brought to you and yours via Nancy OBrion and her Meal-Master

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Comments

Chocolate Coconut Macaroons<br /> Yield: 86 cookies<br /> <br />MMMMM----INGREDIENTS---------<br /> 1/4 c Semisweet chocolate chips; 1 ts Chocolate flavoring;<br /> 2 Large egg whites; (optional)<br /> 1/4 ts Cream of tartar; 1/8 ts Salt;<br /> 1 ts Vanilla; 2 1/2 c Flaked coconut;<br /> <br /> Melt chocolate chips in the top of a double boiler or in a micowave<br /> oven. Set aside and cool to room temperature. Place egg whites and<br /> cream of tartar in a mixer bowl and beat at high speed, using a whip,<br /> until peaks are formed. Add sugar gradually while continuing to beat<br /> at high speed. Add flavorings and salt to meringue, beating at low<br /> speed. Add melted clocolate, continuing to beat at slow speed. Remove<br /> the whip and stir the coconut into the margingue with a spoon. Drop<br /> by heaping tablespoon onto a cookie sheet that have been sprayed with<br /> pan spray or lined with aluminum foil. Bake at 325 for about 20<br /> minutes, or until marcroons are not quite firm. Remove loosly<br /> cpvered container in a dry place at room temperature. Keep in a<br /> loosely covered container in a dry place at room temperature, or<br /> freeze until needed. Do not cover tightly if storing at room<br /> temperature.
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