Chocolate Coconut Mounds
You can use only 2 oz (60 g) chocolate to drizzle over top.
Servings: 36 cookies
Ingredients:
| 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% |
-
2 egg whites, at room temperature
Pinch salt
1 tsp (5 mL) vanilla
3/4 cup (175 mL) granulated sugar
3-1/2 cups (875 mL) shredded sweetened coconut
4 oz (125 g) 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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