Saturday, April 1, 2017

Chocolate Macaroons

© "From Ellie's Kitchen to Yours"
2 oz semi-sweet chocolate
2 T butter or margarine
⅓ C sugar
2 eggs, lightly beaten
1 tsp vanilla
2⅔ C (7 oz pkg) coconut

Melt chocolate and butter or margarine in a double boiler over low heat. Stir until smooth. Remove from heat and blend in sugar, eggs and vanilla. Beat well. Stir in coconut. Drop by teaspoon onto greased, or parchment-lined, cookie sheets leaving 1½ inches between each. Bake at 350° for 12 to 15 minutes. Cool on wire rack.
Yield: 3 dozen macaroons

Hint: These are quick to make and quick to disappear!

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