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Chocolate Coconut Mounds

By The Canadian Living Test Kitchen

Tested till perfect

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Chocolate Coconut Mounds

Chocolate Coconut Mounds
Photography by Matthew Kimura

This recipe makes 36 servings

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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.

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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