Chocolate Coconut Mounds
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Chocolate Coconut Mounds
Photography by Matthew Kimura
This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 80 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 27 mg |
| % RDI: | - |
| iron | 2 |
You can use only 2 oz (60 g) chocolate to drizzle over top.
Ingredients
- 2 egg whites, at room temperature
- 1 pinch salt
- 1 tsp vanilla
- 3/4 cup granulated sugar
- 3-1/2 cups sweetened shredded coconut
- 4 oz bittersweet chocolate, melted
Preparation
Line rimless baking sheet with parchment paper; set aside.
In bowl, beat egg whites with salt until foamy; beat in vanilla. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff peaks. Fold in coconut. Drop by 1 tbsp (15 mL), 1 inch (2.5 cm) apart, onto prepared pan. Bake in centre of 325°F (160°C) oven until edges are golden, 18 minutes. Let cool on pan for 5 minutes; transfer to racks and let cool.
Line rimless baking sheet with parchment paper. Dip bottoms of cookies into chocolate; place on pan. Refrigerate until hardened, about 10 minutes.
In bowl, beat egg whites with salt until foamy; beat in vanilla. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff peaks. Fold in coconut. Drop by 1 tbsp (15 mL), 1 inch (2.5 cm) apart, onto prepared pan. Bake in centre of 325°F (160°C) oven until edges are golden, 18 minutes. Let cool on pan for 5 minutes; transfer to racks and let cool.
Line rimless baking sheet with parchment paper. Dip bottoms of cookies into chocolate; place on pan. Refrigerate until hardened, about 10 minutes.
Additional information : Tip: Unless otherwise noted, cookies can be stored between waxed paper in airtight container for up to 5 days or frozen for up to 1 month.
Source : Holiday Celebrations: 2007
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