Chocolate Coconut Macaroons
Author/Submitted by: Servings: 86 Categories:
Chocolate
/
Cookies
/
Desserts
/
Diabetic
Ingredients:
---
---------------------INGREDIENTS----------
---------------------- 1/4
c
Semisweet chocolate chips 2
Large
egg whites 1/4
t
Cream of tartar 1
t
Vanilla 1
t
Chocolate flavoring
(optional) 1/8
t
Salt 2 1/2
c
Flaked coconut
Directions:
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 O'Brion and her Meal-Master
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