Recipe - Mocha Macaroons

3 Egg whites
1 teaspoon Instant coffee granules;
crushed
One fourth teaspoon Cream of tartar
1/8 teaspoon Salt
One half cup Granulated sugar
2 tablespoon Unsweetened cocoa powder
2 cup Coconut flakes

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.

Recipe by: Betty Crocker, Holidays, December 1994

Posted to TNT Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on 9 No, v 1997