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Mocha Macaroons
Author/Submitted by:
Servings: 42
Categories:
Cookies
/
Desserts
Ingredients: 3
Egg whites 1
teaspoon
Instant coffee granules,
cru
1/4
teaspoon
Cream of tartar 1/8
teaspoon
Salt 1/2
cup
Granulated sugar 2
tablespoons
Unsweetened cocoa powder 2
cups
Coconut flakes
Directions:
Recipe by: Betty Crocker, Holidays, December 1994 Preheat oven to 300
degrees;
lightly grease cookie sheets. Beat the egg whites, coffee, cream of tartar
and
salt in a medium bowl on high speed until foamy. Beat in the sugar, one
tablespoon at a time, on high speed; continue beating until stiff. Do not
underbeat. Stir the cocoa until smooth and powdery.
Fold in the cocoa and coconut. Drop the mixture by rounded teaspoonfuls 1
inch
apart on the cookie sheets. Bake for 20 to 25 minutes, or until set. Cool
for 10
minutes; remove from the cookie sheets. Cool on wire racks. Sprinkle with
additional cocoa or drizzle with melted chocolate, if desired. Penny
Halsey
(ATBN65B).
Nutrition Analysis: 30 calories, 0g protein, 5g carbohydrate, 1g fat,
0mg
cholesterol, 20mg sodium.
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