RUDOLPH NOSES
I took my grandmother's recipe for chocolate coconut macaroons and made them festive by adding half of a maraschino cherry to the top of each one. Her recipe called for 12 ounces of semisweet melted chocolate, but I used Hershey's® unsweetened cocoa powder instead because it's what I had on hand.
Provided by Kim Lehman
Categories Macaroons
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Beat cocoa powder, vanilla extract, and salt into egg white mixture until incorporated; fold in coconut. Drop spoonfuls of coconut mixture onto the prepared baking sheets.
- Bake in the preheated oven until coconut starts to brown, about 20 minutes.
- Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 16.1 g, Fat 3.1 g, Fiber 2.1 g, Protein 1.6 g, SaturatedFat 2.7 g, Sodium 84.9 mg, Sugar 11.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
