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Ingredients
| eggs: 2 (whites) |
| vanilla extract: 1/2 tsp |
| granulated sugar: 2/3 cup |
| ground cinnamon: 1 tsp |
| flaked coconut meat: 1 cup |
| pecans (chopped): 1/2 cup |
| semisweet baking chocolate squares: 0.5 oz (grated) |
Cinnamon-Chocolate Macaroons
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
20 min -
Servings
26 serving(s)
Tags
- Allow egg whites to stand at room temp for 30 minutes.
- Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
- In a medium mixing bowl, combine egg whites and vanilla.
- Beat with an electric mixer on medium speed until soft peaks form (tips curl).
- Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
- Gently fold in coconut, pecans, and chocolate.
- Drop mixture by rounded teaspoons 1 ½ inches apart onto prepared cookie sheets.
- Bake both sheets on separate racks in preheated oven for 20 minutes or until set and dry.
- Cool on cookie sheets for 1 minute.
- Transfer to a wire rack and let cool completely.
- To store: Place cookies in layers separated by waxed paper in an airtight container.
- Store at room temp for up to 1 day or freeze for up to 1 month.