Cocoa Macaroons Recipe
Ingredients
| Egg whites | 2 | |
| Cocoa | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Cornflakes | 1 1/2 Cup (16 tbs) | |
| 1/2 cup moist shredded coconut | ||
Directions
Beat egg whites until just stiff enough to hold moist peaks.
Sift cocoa, salt and sugar together, and add gradually to egg whites, continuing to beat until mixture will stand in soft peaks.
Then lightly fold in cornflakes and cocoanut with a fork or wire whip.
Drop from a teaspoon onto a baking sheet covered with smooth unglazed paper.
Bake in a slow oven (300° F.) for 20 to 30 minutes, or until well dried.
Remove to cake racks and cool.
Makes about 2 dozen macaroons.
Sift cocoa, salt and sugar together, and add gradually to egg whites, continuing to beat until mixture will stand in soft peaks.
Then lightly fold in cornflakes and cocoanut with a fork or wire whip.
Drop from a teaspoon onto a baking sheet covered with smooth unglazed paper.
Bake in a slow oven (300° F.) for 20 to 30 minutes, or until well dried.
Remove to cake racks and cool.
Makes about 2 dozen macaroons.
Chef
