Chocolate Coconut Macaroons Recipe

Yield: 86 servings

Ingredients:

  • 1/4 cup semisweet chocolate chips
  • 2 large egg whites
  • 1/4 teaspoons cream of tartar
  • 1 teaspoons vanilla extract
  • 1 teaspoon chocolate flavoring (optional)
  • 1/8 teaspoon salt
  • 2 ½ cup flaked coconut

Preparation:

  1. Melt chocolate chips in the top of a double boiler or in a microwave oven.
  2. Set aside and cool to room temperature.
  3. Place egg whites and cream of tartar in a mixer bowl and beat at high speed, using a whip, until peaks are formed.
  4. Add flavorings and salt to meringue, beating at low speed.
  5. Add melted chocolate, continuing to beat at slow speed.
  6. Remove the whip and stir the coconut into the meringue with a spoon.
  7. Drop by heaping tablespoon onto a cookie sheet that has been sprayed with pan spray or lined with aluminum foil.
  8. Bake at 325 F for about 20 minutes, or until macaroons are nearly (but not quite) firm.
  9. 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.)

Food Exchanges per serving:

  • 2/3 bread, 1 fat

Nutritional Information:

  • About 86 Calories
  • 1g protein
  • 5g fat
  • 10g carbohydrate

Source: Desserts for Diabetics by Mabel Cavaiani, R. D

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.

Dessert

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