Chocolate Coconut Mounds

Tested Till Perfect

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.

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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