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Chocolate Macadamia Macaroons

Chocolate Macadamia Macaroons
I LOVE coconut, chocolate and macadamia nuts, so in my effort to come up with the taste of my favorite candy bar, Almond Joy, I created this recipe. To make them more like a candy bar, I dipped the bottoms into chocolate. This has become my family’s signature Christmas cookie.
18 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 2 cups flaked coconut
  • 1/2 cup finely chopped macadamia nuts
  • 1/3 cup sugar
  • 3 tablespoons baking cocoa
  • 2 tablespoons all-purpose flour
  • Pinch salt
  • 2 egg whites, beaten
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet chocolate, chopped

Directions

  • In a large bowl, combine the coconut, macadamia nuts, sugar, cocoa,
  • flour and salt. Add the egg whites, corn syrup and vanilla and mix
  • well.
  • Drop by rounded tablespoonfuls onto greased baking sheets. Bake at
  • 325° for 15-20 minutes or until set and dry to the touch. Cool
  • for 5 minutes before removing from pans to wire racks to cool
  • completely.
  • In a microwave, melt chocolate; stir until smooth. Dip the bottom of
  • each cookie in chocolate; allow excess to drip off. Place on waxed
  • paper; let stand until set. Yield: 1-1/2 dozen.
Nutrition Facts: 1 cookie equals 136 calories,
© Taste of Home 2013

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Chocolate Macadamia Macaroons (continued)

Nutrition Facts: 9 g fat (5 g saturated fat), 0 cholesterol, 52 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013