Chocolate Macadamia Macaroons

Name: Chocolate Macadamia Macaroons
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1-1/2 dozen.
Ingredients: 2 cups sweetened shredded coconut; 1/2 cup finely chopped macadamia nuts; 1/3 cup sugar; 3 tablespoons baking cocoa; 2 tablespoons all-purpose flour; Pinch salt; 2 large egg whites, lightly beaten; 1 tablespoon light corn syrup; 1 teaspoon vanilla extract; 4 ounces semisweet chocolate, melted

This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon

Ingredients

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

Directions

Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.