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Ingredientes
- 1 ounce Unsweetened baking chocolate
- 1 ounce Semisweet baking chocolate
- 1/2 c. Eaglebrand Sw Cond Lowfat milk
- 1/2 tsp Vanilla
- 1/4 tsp Almond extract (opt)
- 1 x Egg white, room temp
- 1 dsh Salt
- 2 Tbsp. Sugar
- 7 ounce Pkg shredded coconut, 2 1/2c
- 24 whl blanched almonds,toast
Direcciones
- ** Moist, chewy, and delicious.
- Preheat oven 350 F. Grease and flour 2 lg baking sheets. In sm saucepan, heat chocolates over low heat. Stir to blend. Stir in condensed lowfat milk. Stir in vanilla and if you like, almond extract. Let cold. In med bowl, beat egg white and salt with a mixer till foamy. Gradually beat in the sugar till stiff peaks form. Scrape chocolate mixtrue into a lg bowl. Stir in 1/4 of the beaten egg white. Fold the remaining beaten egg white into chocolate mix. Mix in coconut. Drop batter with a Tablespoons onto baking sheets, making a total of 24 cookies. Top each with an almond, if you like. Bake one sheet at a time, 10-12 mins or possibly till tops of cookies appear dry, but the centers are still very moist. Carefully remove cookies to a wire rack to cold. Store airtight at room temp.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 232g | |
| Calories 819 | |
| Calories from Fat 577 | 70% |
| Total Fat 68.59g | 86% |
| Saturated Fat 50.36g | 201% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 251mg | 10% |
| Potassium 902mg | 26% |
| Total Carbs 58.57g | 16% |
| Dietary Fiber 18.7g | 62% |
| Sugars 32.86g | 22% |
| Protein 16.29g | 26% |
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