This wonderful macaroon cookie recipe comes from Renee Van Hoy. Please visit Renee's Tea Party for more fabulous ideas.
You'll never again eat a macaroon from a can once you've made them yourself. If you have a "cookie sized" ice cream scoop, these are fast and easy to make, and they can be made several days before serving. Store them in an air-tight container.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 5 cups flaked sweetened coconut
- 3 egg whites
- 1/2 cup sugar
- 1/4 tsp. vanilla
- 2/3 cup mini chocolate chips or finely chopped chocolate
Preparation:
Preheat oven to 325 degrees. Line baking sheets with silicon mats or parchment sprayed with cooking spray. Mix all ingredients together in a large bowl. Scoop out 1 inch mounds, placed about 1 inch apart, on a lined cookie sheet. Bake for 15 minutes, until just turning brown. Cool and store in a sealed container between sheets of waxed or parchment paper. The macaroons will keep nicely for several days. Variation: Divide the coconut mixture in half, and add the chips to one half, leaving the other half plain. Makes about 5 dozen macaroons.Copyright 2000 - 2002 by Renee Van Hoy, All Rights Reserved. Reprinted with permission.
