Mocha macaroons
42 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg whites | |
| 1 | teaspoon | Instant coffee granules; crushed |
| ¼ | teaspoon | Cream of tartar |
| ⅛ | teaspoon | Salt |
| ½ | cup | Granulated sugar |
| 2 | tablespoons | Unsweetened cocoa powder |
| 2 | cups | Coconut flakes |
Directions
Preheat oven to 300 degrees; lightly grease cookie sheets. Beat the egg whites, coffee, cream of tartar and salt in a medium bowl on high speed until foamy. Beat in the sugar, one tablespoon at a time, on high speed; continue beating until stiff. Do not underbeat. Stir the cocoa until smooth and powdery. Fold in the cocoa and coconut. Drop the mixture by rounded teaspoonfuls 1 inch apart on the cookie sheets. Bake for 20 to 25 minutes, or until set. Cool for 10 minutes; remove from the cookie sheets. Cool on wire racks. Sprinkle with additional cocoa or drizzle with melted chocolate, if desired.
Recipe by: Betty Crocker, Holidays, December 1994 Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 9 No, v 1997