Mocha Macaroons

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Title: Mocha Macaroons
Categories: Cookies
Yield: 42 servings

3 Egg whites
1 ts Instant coffee granules;
-crushed
1/4 ts Cream of tartar
1/8 ts Salt
1/2 c Granulated sugar
2 tb Unsweetened cocoa powder
2 c Coconut flakes

Recipe by: Betty Crocker, Holidays, December 1994
Preheat oven to 300 degrees; lightly grease cookie sheets. Beat the egg
whites, coffee, cream of tartar and salt in a medium bowl on high speed
until foamy. Beat in the sugar, one tablespoon at a time, on high speed;
continue beating until stiff. Do not underbeat. Stir the cocoa until
smooth and powdery. Fold in the cocoa and coconut. Drop the mixture by
rounded teaspoonfuls 1 inch apart on the cookie sheets. Bake for 20 to 25
minutes, or until set. Cool for 10 minutes; remove from the cookie sheets.
Cool on wire racks. Sprinkle with additional cocoa or drizzle with melted
chocolate, if desired.
Penny Halsey (ATBN65B). Nutrition Analysis: 30 calories, 0g protein, 5g
carbohydrate, 1g fat, 0mg cholesterol, 20mg sodium.

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