Fudge Kisses Recipe
Ingredients
1 cup (6 ounces) semisweet chocolate chips
2 egg whites
Dash salt
1/2 teaspoon cider vinegar
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup flaked coconut
1/4 cup chopped walnuts or pecans
Directions
Preheat oven to 350°F.
Line cookie sheets with parchment paper or lightly grease and sprinkle with flour.
Melt chocolate chips in top of double boiler over hot, not boiling, water.
Remove from heat; cool.
In large clean, dry bowl, beat egg whites with salt until frothy.
Beat in vinegar and vanilla.
Beat in sugar, one tablespoon at a time, until mixture becomes stiff and glossy.
Gently fold in coconut, nuts and melted chocolate until mixture is marbled.
Drop mixture by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.
Bake 12 to 15 minutes or until dry on top.
Cool completely on cookie sheets.
Store in airtight containers.
Line cookie sheets with parchment paper or lightly grease and sprinkle with flour.
Melt chocolate chips in top of double boiler over hot, not boiling, water.
Remove from heat; cool.
In large clean, dry bowl, beat egg whites with salt until frothy.
Beat in vinegar and vanilla.
Beat in sugar, one tablespoon at a time, until mixture becomes stiff and glossy.
Gently fold in coconut, nuts and melted chocolate until mixture is marbled.
Drop mixture by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.
Bake 12 to 15 minutes or until dry on top.
Cool completely on cookie sheets.
Store in airtight containers.
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