Chocolate Macadamia Macaroons
This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts, and is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon
Ingredients
- 2 cups sweetened shredded coconut
- 1/2 cup finely chopped macadamia nuts
- 1/3 cup sugar
- 3 tablespoons baking cocoa
- 2 tablespoons all-purpose flour
- Pinch salt
- 2 large egg whites, room temperature, lightly beaten
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate, melted
Directions
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1Preheat oven to 325°. In a large bowl, mix the first 6 ingredients. Stir in egg whites, corn syrup and vanilla until blended.
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2Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
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3Dip half of each cookie into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
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