Mint Macaroons
.
Yield
48 servingsPrep
20 minCook
20 minReady
55 minIngredients
| 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 |
|
Low Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
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.
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