Coconut-Macadamia Kisses

Light, sweet, studded with the rich taste of macadamia nuts, these kisses are a very special treat. They will keep well, stored in an airtight container.

Makes 18 Servings

3 large egg whites, at room temperature

Pinch salt

1/2 cup granulated sugar

1/4 cup shredded coconut

1 teaspoon coconut extract

1 1/2 ounces macadamia nuts (18 nuts), halved

Preheat oven to 250oF. Line baking sheet with parchment paper or foil. In medium bowl, with mixer on medium speed, combine egg whites and salt; beat until foamy. Gradually beat in sugar, beating until shiny and stiff peaks form when beater is lifted. Fold in coconut and coconut extract. Into pastry bag fitted with large star tip, spoon meringue mixture. Pipe 36 equal rosettes on prepared baking sheet. Arrange half of a macadamia nut in center of each rosette. Bake 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. Peel paper (or foil) from kisses. Store in air-tight container.

EACH SERVING (2 kisses) PROVIDES: 1/4 Fat, 30 Optional Calories

PER SERVING: 46 Calories, 1 g Protein, 2 g Fat, 6 g Carbohydrate, 19 mg Sodium, 0 mg Cholesterol, 0 g Dietary Fiber

Recipe from The Weight Watchers Complete Cookbook & Program Basics