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Moist, chewy and chocolatey
macaroon cookies.
Chocolate
Macaroon Cookies
- 3 large eggs, separated
- 1/8 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate
chips
- 2 1/4 cups sweetened shredded
coconut
- 1/2 cup finely chopped
walnuts
- Preheat oven to 325°F
(160°C). Grease cookie sheets.
- Melt chocolate in double
boiler over simmering water. Cool.
- Separate eggs and beat
whites until foamy. Slowly add salt and sugar a little at a time,
until mixture stands in peaks.
Beat in vanilla. Fold
in chocolate, coconut and nuts until just blended.
- Drop by teaspoonfuls about
2-inches apart on cookie sheets. Bake 10 to 12 minutes.
Cookies should be soft in
the center. Transfer to wire racks to cool.
Makes 3 dozen.
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