Chocolate Coconut Macaroons
1/4 cup semisweet chocolate chips
2 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 teaspoon chocolate flavoring; optional
1/8 teaspoon salt
2 1/2 cup flaked coconut
Melt chocolate chips in the top of a double boiler or in a microwave 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 chocolate, continuing to beat at slow speed. Remove the whip and stir the coconut into the meringue 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 macaroons are not quite firm.
Store loosely covered in a container er in a dry place at room temperature. Keep in a loosely covered container in a dry place at room temperature, or freeze until needed.
Yield: 20 servings
Food Exchanges per serving: 2/3 starch + 1 fat exchange cal: 86
Source: Desserts for Diabetics