- 4 large egg whites- 1 c. white sugar
- 1/4 tsp. salt
- 1 tsp. pure vanilla extract
- 1/2 c. flour
- 2 1/2 c. coconut
- dark chocolate chips
In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
Preheat oven
to 325 degrees F (165 degrees C) and line two baking sheets with parchment
paper.
Place small mounds (heaping
tablespoons) of the batter on the parchment-lined baking sheet, spacing several
inches apart. Bake for about 15 to 20 minutes or until golden brown.
Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Melt chocolate chips in microwave for 40 second intervals until creamy. Then place melted chocolate in a small ziploc bag and cut a tiny piece off one of the corners. Drizzle chocolate as desired.
You made these with Splenda (I think) once and I thought they were delcious.
ReplyDeleteYou are correct. Splenda is a good substitution for those who are trying to eat less sugar. I'll always post the recipes with the original ingredients but feel free to make substitutions with any of the recipes.
ReplyDelete