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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