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Chocolate-Topped Macaroon Crisps Recipe

What a combination! Delicate macaroons drizzled with sweet chocolate can’t be beat. The recipe comes from a co-worker’s daughter, who makes us a huge batch of these every Christmas. —Rosemary Areias, Turlock, California

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Chocolate-Topped Macaroon Crisps Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 20-22 Servings

15 20 35

Ingredients

1 package (14 ounces) flaked coconut
4 egg whites
1 cup sugar
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
2 teaspoons vegetable oil

Directions

In a food processor, finely chop coconut; set aside. In a large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Fold in vanilla and coconut. Drop by rounded tablespoonfuls 2 in. apart onto lightly greased baking sheets.
Bake at 325° for 18-19 minutes or until golden brown. Immediately remove to wire racks to cool. In a microwave-safe bowl, melt chocolate chips and oil; stir until smooth. Drizzle over cookies. Yield: 3-1/2 dozen.

Nutritional Facts 2 cookies equals 206 calories, 11 g fat (8 g saturated fat), 0 cholesterol, 59 mg sodium, 27 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Chocolate-Topped Macaroon Crisps in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p82