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Rudolph Noses Recipe

Recipe by: Kim Lehman

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.
  • 2Beat 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.
  • 3Beat 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.
  • 4Bake in the preheated oven until coconut starts to brown, about 20 minutes.
  • 5Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.
Ingredients
  • 24 servings
  • 90 cals
  • 4 egg whites
  • 1 cup white sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups shredded coconut
  • 12 maraschino cherries, halved
Nutrition

Amount per serving ( 5 total)

  • Calories:
    90
    4%
  • Fat:
    3.1
    5%
  • Carbs:
    16.1
    5%
  • Protein:
    1.6
    3%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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