Instant coffee granules,
Cream of tartar
Unsweetened cocoa powder
Recipe by: Betty Crocker, Holidays, December 1994 Preheat oven to 300
lightly grease cookie sheets. Beat the egg whites, coffee, cream of tartar
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
apart on the cookie sheets. Bake for 20 to 25 minutes, or until set. Cool
minutes; remove from the cookie sheets. Cool on wire racks. Sprinkle with
additional cocoa or drizzle with melted chocolate, if desired. Penny
Nutrition Analysis: 30 calories, 0g protein, 5g carbohydrate, 1g fat,
cholesterol, 20mg sodium.