Ingredients
INGREDIENTS
1/4 cup semisweet chocolate chips
2 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla
1 tsp chocolate flavoring
1 (optional)
1/8 tsp salt
2 1/2 cup flaked coconut
Directions
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
Servings: 86 cookies
Chocolate Coconut Macaroons Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Diabetic; Fruit
The History of Recipes
Experts have traced the existance of recipes way back into distant history, at least as far back into history as the Egyptians, and possibly even further. Having said that, sadly, these early cook books were just basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe found, according to historians is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius assembled a few documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient Romans used many aromatic flavours, including a few that will be familiar to modern chefs such as bay, mint and dill. Closer to modern times, there were some recipe books from the 1300s - one book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the spicy food that is served today, but rather accounts of the types of food prepared by the chefs of the upper classes. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the East, including spices such as coriander, parsley, and rosemary. These new foods and spices caused an outbreak in cookery books, the majority of which still exist in private cookery archives. By the arrival of the 1900s, cookery publications were in great demand, due to increased literacy, more spare time and having more money. Like it or not, the introduction of television brings us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chocolate Coconut Macaroons recipe.
