"These crunchy little cookies are a breeze to make, and are low-fat, too!"
Makes about 45 biscuits.
INGREDIENTS:
- 2 eggs, separated
- 3/4 cup sugar
- 3 cups coconut
- 1 cup chopped glace cherries
- pinch salt
1. Beat egg whites and salt until soft peaks form. Beat in egg yolks one at a time.
2. Gradually add sugar, beating well until disolved.
3. Stir in coconut, mix well. Pat cherries with a paper towel and fold into mixture.
4. Place spoonfuls of mixture onto foil-lined trays.
5. Bake @ 340°F / 170°C for approximately 15-20 minutes, or until golden brown. Cool on trays.
For a variation, half-dip macaroons in melted chocolate.
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