Cinnamon-chocolate Macaroons

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 26
• 2 egg whites
• 1/2 teaspoon vanilla
• 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 1 cup flaked coconut
• 1/2 cup chopped pecans
• 1/2 ounce semisweet chocolate, grated

Recipe

• 1 allow egg whites to stand at room temp for 30 minutes.
• 2 preheat oven to 325°f line two large cookie sheets with foil or parchment paper; set aside.
• 3 in a medium mixing bowl, combine egg whites and vanilla.
• 4 beat with an electric mixer on medium speed until soft peaks form (tips curl).
• 5 gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
• 6 gently fold in coconut, pecans, and chocolate.
• 7 drop mixture by rounded teaspoons 1 ½ inches apart onto prepared cookie sheets.
• 8 bake both sheets on separate racks in preheated oven for 20 minutes or until set and dry.
• 9 cool on cookie sheets for 1 minute.
• 10 transfer to a wire rack and let cool completely.
• 11 to store: place cookies in layers separated by waxed paper in an airtight container.
• 12 store at room temp for up to 1 day or freeze for up to 1 month.