Title: Chocolate Coconut Macaroons 2
Categories: Diabetic Cookie
Yield: 86 Servings

1/4	c	Semisweet chocolate chips;
2	lg	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;

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 O'Brion and her Meal-Master

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