Coconut Chip Macaroons
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.
5 cups flaked sweetened coconut
3 egg whites
1/2 cup sugar
1/4 tsp. vanilla
2/3 cup mini-chocolate chips or chopped chocolate
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.
Helen Whitehead,
-God grant me the serenity to accept the things I cannot change
The courage to change the things I can
And the wisdom to know the difference
Living one day at a time, Enjoying one moment at a time,
Accepting hardships as the pathway to peace
Taking, as He did, this sinful world as it is
Not as I would have it, Trusting that He will make all things right
If I surrender to His will, That I may be reasonably happy in this life.
-Blessings, Sugar
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