Title: Christmas chocolate coconut macaroons
 Categories: Diabetic, Desserts, Cookie bars
      Yield: 86 Cookies
 
MMMMM------------------------INGREDIENTS-----------------------------
    1/4 c  Semisweet chocolate chips;
      2    Large egg whites;
    1/4 ts Cream of tartar;
      1 ts Vanilla;
      1 ts Chocolate flavoring;
           (optional)
    1/8 ts Salt;
  2 1/2 c  Flaked coconut;
 
  Melt chocolate chips in the top of a double boiler or in a micowave
  oven. Set aside and cool to room temperature. Place egg whites and
  cream of tartar in a mixer bowl and beat at high speed, using a whip,
  until peaks are formed.  Add sugar gradually while continuing to beat
  at high speed. Add flavorings and salt to meringue, beating at low
  speed. Add melted clocolate, continuing to beat at slow speed. Remove
  the whip and stir the coconut into the margingue with a spoon. Drop
  by heaping tablespoon onto a cookie sheet that have been sprayed with
  pan spray or lined with aluminum foil.  Bake at 325 for about 20
  minutes, or until marcroons are not quite firm.  Remove loosly
  cpvered container in a dry place at room temperature. Keep in a
  loosely covered container in a dry place at room temperature, or
  freeze until needed.  Do not cover tightly if storing at room
  temperature. Yield: 20 servings
  
  Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
  Calories: 86, Cho: 10g, PRO: 1g, FAT: 5g, NA:22mg, Cholesterol:0