You can use only 2 oz (60 g) chocolate to drizzle over top.
- Portion size 36 servings
- Credits : Holiday Celebrations: 2007
- 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
MethodLine 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
- Iron 2.0