|
Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook.
Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get at ** $10 discount ** on any purchase on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
|
|
|
Ingredients
|
- 2 egg whites
- 1/2 cup superfine sugar
- 2 T. Hot Chocolate Mix
- 1-1/2 cup shredded coconut
- 2 T. Cocoa sifted
- 1/3 powdered suger
- 2 T. hot water
|
Directions
- Preheat oven to 325 degrees.
- Lightly grease 2 baking sheets.
- In a large bowl, beat or whisk the egg whites until stiff peaks form.
- Combine the sugar and hot choc. mix, then add to the egg whites very slowly. Beat until stiff.
- Stir in the coconut.
- With a pastry bag fitted with a 1/3 in. nozzle, pipe the mixture into 2 in. lengths on the prepared pans, OR make 2" strips using 2 spoons onto the pans.
- Bake in the preheated oven 35 - 40 min. Cool completely.
- Mix the sifted cocoa, powdered sugar, and hot water in a saucepan and warm for a few seconds over a low heat. Dip one end of the baked macaroon sticks into the icing, then place them on a sheet of waxed paper or parchment paper to dry.
Festive looking and delicious!
Enjoy!
|
|
