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| Home -> [Chocolate, Coconut, Cookies & Bars, Desserts, Diabetic, Fruits] -> [Chocolate coconut macaroons Recipe] |
Chocolate coconut macaroons
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| Artist: |
_ |
Yield: |
86 |
| Categories: |
Chocolate, Coconut, Cookies & Bars, Desserts, Diabetic, Fruits |
Rating: |
0 |
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Ingredients:
| | INGREDIENTS | | 1/4
| cup | Semisweet chocolate chips | | 2
| | Large egg whites | | 1/4
| tsp | Cream of tartar | | 1
| tsp | Vanilla | | 1
| tsp | Chocolate flavoring | | | (optional) | | 1/8
| tsp | Salt | | 2 1/2
| cup | Flaked coconut |
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Procedures:
| 1 | Melt chocolate chips in the top of a double boiler or in a micowave oven. | | 2 | Set aside and cool to room temperature. | | 3 | Place egg whites and cream of tartar in a mixer bowl and beat at high speed, using a whip, until peaks are formed. | | 4 | Add sugar gradually while continuing to beat at high speed. | | 5 | Add flavorings and salt to meringue, beating at low speed. | | 6 | Add melted clocolate, continuing to beat at slow speed. | | 7 | Remove the whip and stir the coconut into the margingue with a spoon. | | 8 | Drop by heaping tablespoon onto a cookie sheet that have been sprayed with pan spray or lined with aluminum foil. | | 9 | Bake at 325°F for about 20 minutes, or until marcroons are not quite firm. | | 10 | Remove loosly cpvered container in a dry place at room temperature. | | 11 | Keep in a loosely covered container in a dry place at room temperature, or freeze until needed. | | 12 | Do not cover tightly if storing at room temperature. | | 13 | 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 |
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