Macaroon Meringue Cookies


1 Tbl. Sugar
2 Fat-free saltine crackers, finely crushed
1 Tbl. Shredded unsweetened coconut, toasted
1 1/2 tsp. Finely chopped pecans
2 tsp. Semisweet chocolate mini-morsels
1/8 tsp. Vanilla extract
1 Egg white
1 Tbl. Sugar
Parchment paper

Line a baking sheet with parchment paper or heavy brown paper; set aside.

Combine first 6 ingredients in a small bowl; set aside.

Beat egg white at high speed of an electric mixer until foamy. Gradually add 1 tablespoon sugar, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold in cracker crumb mixture.

Drop mixture by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet.

Bake at 200? for 2 hours. Turn off oven. Cool in oven 1 hour with oven door closed.

Carefully remove from paper; let cool completely on wire racks.

Yield: 10 cookies

Nutritional information per cookie:
Calories 22; calories from fat 33%; fat 0.8g; saturated fat 0.5g; carbohydrate 3.7g; protein 0.5g; cholesterol 0mg; sodium 11mg

Exchanges: 1/5 starch; 1/5 fat
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