Cinnamon-Chocolate Macaroons |
|
 |
Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 26 |
|
From Better Homes & Garden's 2004 Christmas Cookie Magazine Ingredients:
2 egg whites |
1/2 teaspoon vanilla |
2/3 cup sugar |
1 teaspoon ground cinnamon |
1 cup flaked coconut |
1/2 cup chopped pecans |
1/2 ounce semisweet chocolate, grated |
Directions:
1. Allow egg whites to stand at room temp for 30 minutes.
2. Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
3. In a medium mixing bowl, combine egg whites and vanilla.
4. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
5. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
6. Gently fold in coconut, pecans, and chocolate.
7. Drop mixture by rounded teaspoons 1 1/2 inches apart onto prepared cookie sheets.
8. Bake both sheets on separate racks in preheated oven for 20 minutes or until set and dry.
9. Cool on cookie sheets for 1 minute.
10. Transfer to a wire rack and let cool completely.
11. To store: Place cookies in layers separated by waxed paper in an airtight container.
12. Store at room temp for up to 1 day or freeze for up to 1 month.
|
|