Submitted by Pat Todd
from www.weightwatchers.com
3 large egg whites
2/3 cup sugar
1 1/2 tsp vanilla extract
2 1/2 cups packaged unsweetened, shredded coconut
3 oz. bittersweet chocolate, chopped into small bits
Preheat oven to 350 degrees F. Line one or two large cookie sheets with parchment paper.
In a large bowl, whisk whites with sugar. Add vanilla and coconut; stir to combine.
Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.
Bake until tops just to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
Place chocolate in a double broiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of the cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they're not touching; freeze until chocolate sets, about 20 to 30 minutes. Yields 1 cookie per serving.
Serves: 32
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