2 egg whites, at room temperature
1/2 tsp. mint or peppermint extract
1/2 c. sugar
6 drops green food coloring
1 (6 oz.) pkg. semi sweet chocolate morsels

Combine egg whites and mint extract beat until frothy. Gradually add sugar, a tablespoonful at a time, beating until glossy and stiff peaks form. Beat in food coloring. Do not underbeat. Fold chocolate morsels into meringue. Drop meringue by rounded teaspoonfuls onto buttered cookie sheets. Bake at 200 degrees for 1 hour or until dry and set. Cookies should not brown. Cool on wire racks.