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.
Ingredients
- 4 eggs whites
- 1 cup white sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 0.5 teaspoons salt
- 3 cups shredded coconut
- 12 maraschinos cherries , halved
Instructions
-
1
Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.
-
2
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.
-
3
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.
-
4
Bake in the preheated oven until coconut starts to brown, about 20 minutes.
-
5
Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.
Nutrition Facts
Per serving
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