CHOCOLATE COCONUT MACAROONS

      Title: CHOCOLATE COCONUT MACAROONS
  Categories: Diabetic, Desserts, Cookies
       Yield: 86 Cookies
  
 MMMMM------------------------INGREDIENTS-----------------------------
     1/4 c  Semisweet chocolate chips;
       2    Large egg whites;
     1/4 ts Cream of tartar;
       1 ts Vanilla;
       1 ts Chocolate flavoring;
            (optional)
     1/8 ts Salt;
   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 O'Brion and her Meal-Master
[ add our full cookbook to your website ] [ Search The Cookbook ]