Mexican Spiced Macaroons Recipe

How to make it

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• 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.