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| Home -> [Cookies & Bars, Desserts] -> [Mocha macaroons Recipe] |
Mocha macaroons
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| Artist: |
_ |
Yield: |
42 |
| Categories: |
Cookies & Bars, Desserts |
Rating: |
0 |
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Ingredients:
| 3
| | Egg whites | | 1
| tsp | Instant coffee granules, cru | | 1/4
| tsp | Cream of tartar | | 1/8
| tsp | Salt | | 1/2
| cup | Granulated sugar | | 2
| tbsp | Unsweetened cocoa powder | | 2
| cup | Coconut flakes |
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Procedures:
| 1 | Recipe by: betty crocker, holidays, december 1994 preheat oven to 300 degrees; lightly grease cookie sheets. | | 2 | Beat the egg whites, coffee, cream of tartar and salt in a medium bowl on high speed until foamy. | | 3 | Beat in the sugar, one tablespoon at a time, on high speed; continue beating until stiff. | | 4 | Do not underbeat. | | 5 | Stir the cocoa until smooth and powdery. | | 6 | Fold in the cocoa and coconut. | | 7 | Drop the mixture by rounded teaspoonfuls 1 inch apart on the cookie sheets. | | 8 | Bake for 20 to 25 minutes, or until set. | | 9 | Cool for 10 minutes; remove from the cookie sheets. | | 10 | Cool on wire racks. | | 11 | Sprinkle with additional cocoa or drizzle with melted chocolate, if desired. | | 12 | Penny halsey (atbn65b). | | 13 | Nutrition analysis: 30 calories, 0g protein, 5g carbohydrate, 1g fat, 0mg cholesterol, 20mg sodium. |
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