Chocolate Coconut Macaroons

Description
Yield: 20 servings

Ingredients

 * ¼ cup semisweet chocolate chips
 * 2 large egg whites
 * ¼ tsp cream of tartar
 * 1 tsp vanilla
 * 1 tsp chocolate flavoring
 * ⅛ tsp salt (optional)
 * 2½ cups flaked coconut

Directions

 * 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 sugar gradually while continuing to beat at high speed.
 * 5) Add flavorings and salt to meringue, beating at low speed.
 * 6) Add melted chocolate, continuing to beat at slow speed.
 * 7) Remove the whip and stir the coconut into the meringue with a spoon.
 * 8) Drop by heaping tablespoon onto a cookie sheet that have been sprayed with pan spray or lined with aluminum foil.
 * 9) Bake at 325°F for about 20 minutes, or until macaroons are not quite firm.
 * 10) Remove loosely covered container in a dry place at room temperature.
 * 11) Keep in a loosely covered container in a dry place at room temperature, or freeze until needed.
 * 12) Do not cover tightly if storing at room temperature.

Nutritional information

 * Food exchanges per serving: ⅔ starch/bread + 1 fat
 * calories: 86, cho: 10g, pro: 1g, fat: 5g, na:22 mg, cholesterol:0