Recipe: Christmas cookies

I love the time between Thanksgiving and Christmas. It's filled with shopping, gatherings with friends and food. Of course, the food part can be a problem, especially since I love to cook. I've been experimenting with various lighten-up cookie recipes and I've finally found two that taste just as good as any regular Christmas cookie.

Peppermint clouds
3 large egg whites (at room temperature)
1/8 tsp. cream of tartar (I didn't know what this was at first. It's in the aisle with the spices.)
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. peppermint extract
Red and green sprinkles

Preheat oven to 300 degrees. Using an electric mixer, beat egg whites and cream of tartar on high until stiff peaks form. Slowly add sugar while continuing to beat. Add vanilla and peppermint and beat again until stiff peaks form. Cover two baking sheets with parchment paper. Drop meringue mixture using a tablespoon. Form circles about two inches wide. Add sprinkles. Bake for about 35 minutes or until cookies are stiff to the touch. Makes about 30 cookies.
(Note: I got the idea for this recipe from a blog, skinnytaste.com, I follow regularly. The recipes are excellent for Weight Watchers followers or anyone trying to eat healthier. Here's the recipe that inspired me: http://www.skinnytaste.com/2012/12/dark-chocolate-and-mint-chip-clouds.html)

Coconut macaroon kisses
3 large egg whites
1/2 cup sugar
1 1/2 tsp. vanilla
2 1/2 cups unsweetened shredded coconut
30 Dark chocolate Hershey's kisses (Of course, you could use whatever kind of kisses you like. Pumpkin would be delicious for Thanksgiving.)

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, mix egg whites and sugar until frothy. Add vanilla and coconut. Mix well. Use your hands to form small balls (about a tablespoon per ball) and place about an inch apart on the cookie sheets. Gently press the balls down with a spoon to flatten slightly. Bake for 15 minutes or until lightly brown. Remove from oven and place one Hershey kiss in the center of each cookie. Return to oven and continue baking for one minute. Makes 30 cookies.
(Note: I used a Weight Watchers recipe, http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=195411, as inspiration for these cookies.)