I took my grandmother's recipe for chocolate coconut macaroons and made them festive by adding half of a maraschino cherry to the top of each one. Her recipe called for 12 ounces of semisweet melted chocolate, but I used Hershey's® unsweetened cocoa powder instead because it's what I had on hand.
Ingredients
- egg whites: 4 piece
- white sugar: 1 cup
- unsweetened cocoa powder: 1 cup
- vanilla extract: 1 tsp
- salt: 0.5 tsp
- coconut: 3 cups (shredded)
- maraschino cherries: 12 piece (halved)
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.
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Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
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Beat cocoa powder, vanilla extract, and salt into egg white mixture until incorporated; fold in coconut. Drop spoonfuls of coconut mixture onto the prepared baking sheets.
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Bake in the preheated oven until coconut starts to brown, about 20 minutes.
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Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.
