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This wonderful macaroon cookie recipe comes from Renee Van Hoy. Please visit Renee's Tea Party for more fabulous ideas.

You'll never again eat a macaroon from a can once you've made them yourself. If you have a "cookie sized" ice cream scoop, these are fast and easy to make, and they can be made several days before serving. Store them in an air-tight container.

See Also

Passover Recipes

Start With Chocolate Chips

Almond Macaroons

Ingredients

• 5 cups flaked sweetened coconut
• 3 egg whites
• 1/2 cup sugar
• 1/4 tsp. vanilla
• 2/3 cup mini chocolate chips or finely chopped chocolate

• Prep Time: 20 minutes
• Cook Time: 15 minutes

• Total Time: 35 minutes
• Yield: Makes about 5 dozen macaroons

Preparation

Preheat oven to 325 degrees. Line baking sheets with silicon mats or parchment sprayed with cooking spray. Mix all ingredients together in a large bowl. Scoop out 1 inch mounds, placed about 1 inch apart, on a lined cookie sheet. Bake for 15 minutes, until just turning brown. Cool and store in a sealed container between sheets of waxed or parchment paper. The macaroons will keep nicely for several days.

Variation: Divide the coconut mixture in half, and add the chips to one half, leaving the other half plain.
Copyright 2000 - 2002 by Renee Van Hoy, All Rights Reserved. Reprinted with permission.