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Name: Chocolate Coconut Macaroons
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 86
Cuisine: American
Ingredients: 2 lg egg whites; 1/8 ts Salt; 2 1/2 c Flaked coconut; 1 ts Vanilla; 1/4 c Semisweet chocolate chips; 1 ts Chocolate flavoring (optional); 1/4 ts Cream of tartar

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INGREDIENTS

2 lg egg whites
1/8 ts Salt
2 1/2 c Flaked coconut
1 ts Vanilla
1/4 c Semisweet chocolate chips
1 ts Chocolate flavoring ; (optional)
INGREDIENTS
1/4 ts Cream of tartar

INSTRUCTIONS

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 Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Chocolate Coconut Macaroons

2 lg egg whites
1/8 ts Salt
2 1/2 c Flaked coconut
1 ts Vanilla
1/4 c Semisweet chocolate chips
1 ts Chocolate flavoring (optional)
 INGREDIENTS
1/4 ts Cream of tartar

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    Source: Desserts for Diabetics by Mabel Cavaiani, R. D.  Brought to you and yours via Nancy OBrion and her Meal-Master    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Cookie (7g)
Recipe Makes: 86

Calories: 12
Calories from Fat: 5 (42%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 13mg		0 %
Potassium 15.6mg		0 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12

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