Christmas Cookies: Extra Credit Chocolate Macaroons
These are so good, and go so fast, that you might consider doubling the recipe even the first time you make it . . . Easy, easy, easy.
Chocolate Macaroons
(See Meringues for hints on separating yolks from whites)
2 egg whites, room temperature
1 cup sugar
1/8 tsp salt
1/2 teaspoon vanilla
1/4 teaspoon almond flavoring (optional)
1 1/2 cups shredded coconut (available now in the Sultan Center)
1 1/2 squares unsweetened chocolate, melted
(Melt chocolate on low power in microwave, or in a pan over hot water. If you try to melt it directly over the stove, it will burn, and it will smell terrible.)
Heat oven to 275 F / 140 C.
Beat the egg whites until stiff. Fold in sugar and salt, beat again until smooth. Add vanilla, then stir in coconut and chocolate. Drop by small spoon on a baking sheet. Bake for 20 minutes. Let cool on the cookie sheet before removing.
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[…] In the meantime, dear ones, time is flying! If you need two easy recipes, these two are the very easiest: Chololate Macaroons and Russian Tea Cakes. Happy baking :-)! […]
No way! it’s THAAAAT simple!?
Ok, will try it inshalla some time over the next week, hope it turns out ok.