Rudolph Noses recipe

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Ingredients

4 egg whites
1 cup white sugar
1 cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon salt
3 cups shredded coconut
12 maraschino cherries, halved

Nutrition Info

89.7 calories
carbohydrate: 16.1 g
cholesterol: : -
fat: 3.1 g
fiber: 2.1 g
protein: 1.6 g
saturatedFat: 2.7 g
servingSize: -
sodium: 84.9 mg
sugar: 11.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.

  2. Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.

  3. Beat cocoa powder, vanilla extract, and salt into egg white mixture until incorporated, fold in coconut. Drop spoonfuls of coconut mixture onto the prepared baking sheets.

  4. Bake in the preheated oven until coconut starts to brown, about 20 minutes.

  5. Press a cherry half into the top of each macaroon, transfer cookies to a cooling rack.

Recipe Yield

2 dozen cookies

Recipe Note

I took my grandmother's recipe for chocolate coconut macaroons and made them festive by adding half of a maraschino cherry to the top of each one. Her recipe called for 12 ounces of semisweet melted chocolate, but I used Hershey's® unsweetened cocoa powder instead because it's what I had on hand.

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