Cookie Recipe #44 - Coconut-Macadamia Kisses

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.

Cookies Rule!!!

Cookie Recipe #11 - Chocolate Walnut Meringues

Chocolate Walnut Meringues are like eating chocolate clouds. The flaky exterior breaks away to reveal a melt-in-your-mouth chocolate delight with bits of crunchy walnuts topping off the experience.

Ingredients: 12 oz. package chocolate chips, 4 egg whites, at room temperature, 1 cup granulated sugar, 1 teaspoon white vinegar, 1/4 teaspoon salt, 1 teaspoon vanilla, 1 cup chopped walnuts.

Instructions: Preheat oven to 300 degrees. Place mixing bowl and beaters in freezer for a few minutes while you melt the chocolate chips in a small saucepan on the stove (this helps the egg whites to form peaks quicker). Stir the chocolate chips until completely melted; remove from burner and allow to cool slightly.

Remove the mixing bowl and beaters from freezer; place egg whites in bowl and beat until foamy, 30-45 seconds. Gradually add sugar, 2 tablespoons at a time, until stiff peaks form. This means when you stop the mixer, lift it from the mixture and a peak stands on its own, it's ready (could take up to 5 minutes). Add vinegar, salt and vanilla, beating well. By hand, fold in the melted chocolate and the nuts; gently stir until no white remains.

Drop mixture by teaspoonfuls 2 inches apart onto well-greased baking sheets. Bake at 300 degrees 14-15 minutes. The cookies will spread and crackle on top. Remove from oven and allow to cool on baking sheet before transfering to cooling racks.

Store in an airtight container, removing when a chocolate attack arises! Makes approximately 3 dozen chocolate clouds.

Cookies Rule!!!