Mocha Macaroons

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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