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Chocolate Coconut Macaroons

Submitted by: Mary on 08/06/2005
2100 views
2.81 avg rating
185 votes
 
 
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Ingredients

1/4 C Low carb chocolate bar, broken into small pieces
1 C Splenda
2 Large egg whites

1/4 t Cream of tartar
1 t vanilla extract
1 t Chocolate extract
1/8 t Salt
2 1/2 C Unsweetened coconut

Directions

Melt low carb chocolate 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, until peaks are formed. Add splenda 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.



Stir the coconut into the margingue with a spoon. Drop by heaping tablespoons onto a cookie sheet that has been sprayed with PAM spray or lined with aluminum foil.



Bake at 325 for about 20 minutes, or until marcroons are not quite firm. Remove and cool on wire rack.



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.

Servings

20

Calories

.65

Time to prepare

25 minutes

Difficulty

Easy
 

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