Ingredients for Cinnamon Chocolate Macaroons
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How to Make Cinnamon Chocolate Macaroons
- Allow 4 large egg whites to stand at room temperature for 30 minutes.
- Preheat oven to 325°F (160°C). Line two large baking sheets with foil or parchment paper.
- In a medium mixing bowl, combine the egg whites and 1 teaspoon of vanilla extract.
- Beat with an electric mixer on medium speed until soft peaks form.
- Gradually add 1 cup of granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- Gently fold in 2 cups of sweetened shredded coconut, 1 cup of chopped pecans, and 1 cup of semi-sweet chocolate chips.
- Drop the mixture by rounded teaspoons, about 1 inch apart, onto the prepared baking sheets.
- Bake both sheets on separate racks in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the macaroons are set and dry.
- Cool on the baking sheets for 1 minute.
- Transfer to a wire rack and let cool completely.
- To store: Place cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 1 day or freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
25g
Fat
5g
Carbs
2g