Mexican Spiced MacaroonsFrom midgelet 7 years ago
- one 14-ounce package sweetened coconut flakes shopping list
- 3/4 cup sugar, divided shopping list
- 1/4 cup all-purpose flour shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon cinnamon, divided shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 6 ounces semisweet chocolate chips shopping list
- 2 teaspoons vanilla extract shopping list
- 1 cup (scant) All Whites pasteurized egg whites, about half of a 16-ounce carton, or 4 egg whites shopping list
How to make it
- Heat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, mix together the coconut, 1/2 cup of the sugar, the flour, salt, 1/2 teaspoon of the cinnamon and the cayenne.
- Place the chocolate in a microwave-safe bowl.
- Microwave on high in 15-second bursts, stirring between, until the chocolate is melted and smooth.
- Set aside to cool.
- In a small bowl, mix together the remaining 1/4 cup of sugar and 1/2 teaspoon cinnamon. Set aside.
- Add the vanilla and egg whites to the coconut mixture.
- Use your hands to mix together until all the coconut mixture is moistened.
- Add the melted chocolate and mix thoroughly.
- Drop by the tablespoonful onto the prepared baking sheet.
- A small cookie or ice cream scoop works well if you want very round balls.
- Alternatively, you can shape them with your fingers.
- Sprinkle the cookies with the cinnamon-sugar blend.
- Bake for 15 to 18 minutes, or until the edges start to toast and the cookies feel somewhat firm.
- Allow to cool for 10 minutes on the baking sheet, then transfer to wire cooling racks to cool completely.
- Store in an airtight container.
The Cookmidgelet Eastern, USA
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