INGREDIENTS

INSTRUCTIONS

Beat egg whites until stiff peaks form, about 3 minutes in mixer,
about 7 minutes by hand. Add almonds and 1 cup powdered sugar and  fold
in. Fold in remaining powdered sugar, coconut, lemon zest and  rum.
Spoon batter by tablespoons onto baking sheets lined with wax  paper.
Bake at 300 degrees 20 minutes, or until golden brown on  outside and
soft on inside. Cool on baking sheets. While macaroons  bake, place
chocolate in top of double boiler and set over gently  simmering water.
Stir occasionally as chocolate melts. When melted,  lower heat to warm.
(Or microwave on high 30 seconds. If not melted,  stir and microwave 30
seconds longer.) Dip macaroons into melted  chocolate, coating 1/3 to
1/2 of each cookie. Place on wax  paper-lined tray and refrigerate 5 to
10 minutes, until chocolate is  firm. Yields 3 dozen.  Each macaroon:
135 calories; 35 mg sodium; 0 mg cholesterol; 8 grams  fat; 15 grams
carbohydrates; 3 grams protein; 0.49 gram fiber  Recipe Source: Los
Angeles Times - 11-04-1998 Recipe from "Longhi's"  by Gabrielle Longhi
(Ten Speed Press; $29.95)  Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com  Converted by MM_Buster v2.0l.

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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 78
Total Fat: 9.4g
Cholesterol: 0mg
Sodium: 32.1mg
Potassium: 88.8mg
Carbohydrates: 9.4g
Fiber: 1.8g
Sugar: 3.4g
Protein: 2.1g