Mint Macaroons
.
Yield
48 servingsPrep
20 minCook
20 minReady
55 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
egg whites
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| ⅛ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| ¼ | teaspoon |
mint extract
|
*
|
| 2 | cups |
coconut, shredded (desiccated)
|
*
|
| 1 | package |
semi-sweet chocolate
semi-sweet chips, (6 ozs), null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
egg whites
|
|
| 1.3 | ml |
cream of tartar
|
|
| 0.6 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 1.3 | ml |
mint extract
|
*
|
| 473 | ml |
coconut, shredded (desiccated)
|
*
|
| 1 | package |
semi-sweet chocolate
semi-sweet chips, (6 ozs), null, null |
|
Directions
Heat oven to 300 degrees.
Grease cookie sheet lightly. Beat egg whites, cream of tartar and salt in medium bowl until foamy.
Beat in sugar, 1 tablespoon at a time.
Continue beating until stiff and glossy. Do not underbeat.
Fold in peppermint extract, coconut and chocolate chips.
Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet.
Place a chocolate chip on each cookie.
Bake 20 to 25 minutes or just until edges are light brown.
Cool 10 minutes; remove from cookie sheet.
Makes 3½ TO 4 DOZEN COOKIES.
