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Add a photoServings: 86
Ingredients
- 1/4 c. Semisweet chocolate chips,
- 2 lrg egg whites,
- 1/4 tsp Cream of tartar,
- 1 tsp Vanilla,
- 1 tsp Chocolate flavoring,
- Â Â (optional)
- 1/8 tsp Salt,
- 2Â 1/2 c. Flaked coconut,
Directions
- Heat chocolate chips in the top of a double boiler or possibly in a micowave oven. Set aside and cold to room temperature. Place egg whites and cream of tartar in a mixer bowl and beat at high speed, using a whip, till peaks are formed. Add in sugar gradually while continuing to beat at high speed. Add in flavorings and salt to meringue, beating at low speed. Add in melted clocolate, continuing to beat at slow speed. Remove the whip and stir the coconut into the margingue with a spoon. Drop by heaping Tbsp. onto a cookie sheet which have been sprayed with pan spray or possibly lined with aluminum foil. Bake at 325 for about 20 min, or possibly till marcroons are not quite hard. 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 possibly freeze till needed. Don't cover tightly if storing at room temperature.
- Yield:20 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 86 servings | |
| Calories 7 | |
| Calories from Fat 5 | 71% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 9mg | 0% |
| Total Carbs 0.5g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.35g | 0% |
| Protein 0.16g | 0% |
