This is a Weight-Watchers recipe for those of you who are still watching your waistlines since the January 1st resolution to lose weight, but still enjoy a little sweetness. My neighbor, Gail, is on the program and looks "fabulous". She's my walking partner, confidante, listener, advice-giver, cookie taster, and all-round good friend.
These take awhile to bake and then cool, so plan ahead or make them in the evening and let them sit in the oven overnight. They will be ready for breakfast with your coffee!
Ingredients: 3 large egg whites, at room temperature, pinch of salt, 1/2 cup granulated sugar, 1/4 cup shredded coconut, 1 teaspoon coconut extract (I used vanilla extract), 18 macadamia nuts, halved.
Preheat oven to 250 degrees. Line baking sheet with parchment paper or foil. In medium bowl, combine egg whites and salt with electric mixer; beat until foamy. Gradually add sugar, beating until shiny and stiff peaks form when beater is lifted (this can take a few minutes; tossing your bowl and beaters in the freezer for a few minutes before beginning helps this process). Fold in coconut and extract.
Either with a pastry bag fitted with a large star tip or a heavy-duty food storage bag with a corner snipped off, fill with meringue mixture and pipe 36 equal rosettes on prepared baking sheet. Arrange half of a macadamia nut in center of each rosette.
Bake in preheated 250 degree oven 40 minutes, until edges begin to dry and kisses are lightly browned. Turn oven off; let kisses dry in oven, about 3 hours or overnight, until crisp (I found 2 hours was sufficient). Peel paper from kisses and enjoy.
Store in airtight container. Makes 36 rosettes.
Recipe is out of "Weight Watchers complete cookbook and program basics"published by Macmillan in 1994.
Two cookies equals 46 calories.