Chocolate-Topped Macaroon Crisps |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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What a combination! Delicate macaroons drizzled with sweet chocolate canât be beat. The recipe comes from a co-workerâs daughter, who makes us a huge batch of these every Christmas. Rosemary Areias, Turlock, California Ingredients:
1 package (14 ounces) flaked coconut |
4 egg whites |
1 cup sugar |
1 teaspoon vanilla extract |
2 cups (12 ounces) semisweet chocolate chips |
2 teaspoons vegetable oil |
Directions:
1. In a food processor, finely chop coconut; set aside. In a large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Fold in vanilla and coconut. Drop by rounded tablespoonfuls 2 in. apart onto lightly greased baking sheets.
2. Bake at 325° for 18-19 minutes or until golden brown. Immediately remove to wire racks to cool. In a microwave-safe bowl, melt chocolate chips and oil; stir until smooth. Drizzle over cookies. Yield: 3-1/2 dozen.
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