---------- Recipe via Meal-Master (tm) v8.03
       Title: Chocolate coconut macaroons
  Categories: Diabetic, Desserts, Cookies
       Yield: 86 cookies
     1/4 c  Semisweet chocolate chips;
       2    Large egg whites;
     1/4 ts Cream of tartar;
       1 ts Vanilla;
       1 ts Chocolate flavoring;
     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
   Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and
   yours via Nancy O'Brion and her Meal-Master