Title: Chocolate Coconut Macaroons #1
Categories: Cookie
Yield: 15 Servings

2 c Flaked or shredded coconut
1/3 c Sugar
1 tb Light corn syrup
2 tb Flour
3 tb Unsweetened cocoa powder
1 ts Vanilla extract
2 Egg whites
1 ds Salt

Date: Thu, 12 Aug 93 09:33:35 +0200

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)

From: the1edr@cabell.vcu.edu (Erica D. Rodgers)

Source: 365 Great Chocolate Desserts, by Natalie Haughton

1. Preheat oven to 325 degrees F. In a medium bowl, mix together coconut,
sugar, corn syrup, flour and cocoa powder until well blended. Stir in
vanilla, unbeaten egg whites, and salt until well mixed.

2. Using a small 1-1/2 inch diameter ice cream scoop or a generouse
tablespoonful, place 15 small mounds of coconut mixture 1-1/2 inches apart
on a greased, foil-lined cookie sheet. Bake 18 to 22 minutes, until just
set. Let cool on pan. When cool, carefully seperate cookies from foil.
Note: These are delicious, chewy, and easy to prepare. Eat them "as is", or
use them to make Sarah Bernhardts (recipe follows).

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