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Prep Time: 20 Minutes Cook Time: 13 Minutes |
Ready In: 33 Minutes Servings: 4 |
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This recipe comes from the California Kosher cookbook by the Women's League of Adat Ari El Synagogue in North Hollywood, Ca. Instead of having a macaroon dipped in chocolate, this one is chocolate all the way through! These are super easy and quick to make! Ingredients:
2 egg whites |
1 teaspoon vanilla |
1/4 teaspoon salt |
1/2 cup sugar |
1 cup semisweet chocolate piece, melted and cooled |
1 (7 ounce) package flaked coconut |
Directions:
1. Line one or more cookie sheets with foil; set aside.
2. In a large bowl beat egg whites, vanilla and salt with mixer on high speed until soft peaks form. Gradually add sugar 1 tablespoon at a time while beating about e minutes on high speed or until stiff peaks form.
3. Fold in melted chocolate; fold in coconut.
4. Drop cookie dough by rounded teaspoons 2 inches apart on the prepared cookie sheet.
5. Bake in a 325 degree oven for 13 minutes. Cool cookies completely on cookie sheet.
6. Carefully peel cookies off foil.
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