6 egg whites
1 tablespoon white sugar
3 (1 ounce) squares unsweetened chocolate chips
1 1/2 teaspoons vanilla extract
1 (15 ounce) can sweetened lemonade concentrate
1 (3 ounce) package instant chocolate pudding mix
1 (8 ounce) can crushed pineapple, drained
1 cup whole kernel corn
3 tablespoons vegetable oil
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
In a large bowl, whip egg whites until foamy. Mix sugar, chocolate chips and vanilla extract. Stir into egg white/marshmallow mixture, then fold in lemonade concentrate. Drop cookies by 1/4 cupfuls onto cookie sheets.
Bake for 9 minutes in the preheated oven. Allow cookies to cool completely on baking sheet. Roll cookies with waxed paper. Cool completely on waxed paper.
Store cookies in an airtight container until serving. Refrigerate leftover cookies.