Chewy coconut with the sweetness of chocolate, these macaroons best served cold or partially frozen.
Original recipe makes 3 dozen
Ingredients
3 egg whites
1 pinch salt
3/4 cup white sugar
1 1/2 cups semisweet chocolate chips
2 1/4 cups shredded coconut
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
- Melt chocolate over low heat and let cool.
- In a large glass or metal bowl, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Stir in vanilla. Fold in chocolate, coconut and nuts. Drop by teaspoonfuls about 2 inches apart on cookie sheets.
- Bake 10 to 12 minutes. Cookies should be soft in the center.
Nutrition
Calories: 83 kcal
Carbohydrates: 11.2 g
Cholesterol: 0 mg
Fat: 4.5 g
Fiber: 1 g
Protein: 1 g
Sodium: 29 mg
