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Chocolate Chip Snowball Cookies
These homemade snowball cookies are the ultimate substitute for Mounds candy bars. They are moist and coconuty. To control the amount of sweetness, I like to use unsweetened coconut flakes. These cookies are low in fat because there is no butter or egg yolk in the ingredients.
Preheat oven to 375 degrees Fahrenheit and line cookie sheets with parchment paper.
Whisk together egg whites, sugar, and vanilla extract in a stainless steel or glass-proof bowl until well combined. Fold in coconut flakes.
Place bowl over a saucepan containing some water that is simmering, making sure that bottom of bowl does not touch the water. Stir constantly to dissolve sugar. Remove bowl when the mixture becomes glossy and hot to touch (about 3 minutes).
Allow coconut mixture to cool before adding chocolate morsels, unless you prefer muddy snowballs like those in the image. Drop about 2-tablespoon-size mounds on prepared cookie sheets, spacing an inch apart.
Bake for about 10 minutes or until edges and some of the coconut shreds turn light golden brown. Slide parchment paper with snowball cookies on it to wire racks to cool completely.
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Allow coconut mixture to cool before adding chocolate morsels, unless you prefer muddy snowballs like those in the image. Drop about 2-tablespoon-size mounds on prepared cookie sheets, spacing an inch apart. 
