Chocolate Coconut Mounds

Chocolate Coconut Mounds Author: Canadian Living Credits: Chocolate Coconut Mounds

You can use only 2 oz (60 g) chocolate to drizzle over top.

  • Portion size 36 servings

Ingredients

  • 2 egg whites at room temperature
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 3/4 cups granulated sugar
  • 3 1/2 cups sweetened shredded coconut
  • 4 oz bittersweet chocolate melted

Method

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.

Nutritional facts Per cookie: about

  • Sodium 27 mg
  • Protein 1 g
  • Calories 80.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate Coconut Mounds

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