| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Diabetic, Desserts, Cookie bars |
86 |
Cookies |
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; |
INSTRUCTIONS
INGREDIENTS
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
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