erving bowl. Sprinkle the crumbled macaroons on top, then sprinkle the
In a pan melt the chocolate; let cool slightly. In small
Cool on racks.
Place chocolate chips in microwave-safe bowl
side.
Place 5 squares chocolate in food processor; process until
Preheat oven to 350\u00b0.
Generously grease a large cookie sheet. In top of double boiler, combine condensed milk, chocolate and salt; cook over boiling water, stirring frequently, until chocolate melts and mixture thickens.
Remove from heat.
Add coconut and vanilla; mix well.
Drop by rounded tablespoonfuls, 1 inch apart, on prepared cookie sheet.
Bake 10 to 12 minutes or just until cookies are set.
Transfer at once to wire rack to cool.
Makes 2 dozen.
ookies are cool, melt the chocolate in a glass bowl in
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
Melt chocolate over low heat and let cool.
In a large glass or metal bowl, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Stir in vanilla. Fold in chocolate, coconut and nuts. Drop by teaspoonfuls about 2 inches apart on cookie sheets.
Bake 10 to 12 minutes. Cookies should be soft in the center.
Melt butter.
Add sugar and salt.
Add flour, chocolate, eggs, vanilla and baking powder.
Chill 4 hours or until stiff.
Pinch off pieces size of walnuts; roll in powdered sugar.
Place on greased cookie sheet.
Bake at 325\u00b0 for 10 minutes or 12 minutes. Makes 3 dozen.
Combine in double boiler the oil, chocolate and sugar.
Beat in eggs one at a time.
Add vanilla and flour.
Chill.
Drop into sugar and shape.
Bake on wax paper in moderate oven (375\u00b0) for 12 to 15 minutes.
Makes 6 dozen.
Preheat oven to 350\u00b0.
In double boiler, over simmering water, melt chocolate.
Stir in coconut, salt and almond extract.
Fold egg whites into chocolate mixture.
Drop by spoonfuls onto greased cookie sheet.
Bake 12 minutes until set.
Remove from oven immediately and let cool.
Beat egg whites until just foamy.
Add sugar, coconut and vanilla.
Melt chocolate chips until slightly softened, not soupy. Fold into egg mixture; blend well.
Place by tablespoonful onto lightly greased cookie sheet or on parchment baking paper.
Bake at 325\u00b0 for 10 to 15 minutes or until edge of cookie can be lifted.
Will be soft, but will harden later.
They refrigerate or freeze well.
1. Preheat your oven to 350 F (180C).
2. Place everything except the chocolate into a food processor. Mix it all together until it's made a cookie dough consistency. You'll still have a few bigger pieces of macadamia nuts in there, but that's a good thing.
3.Now stir in your chopped chocolate.
4.Drop by rounded spoonfuls onto a parchment lined baking sheet.
5.Bake for 12-15 minutes or until they are looking golden on top.
Place the chocolate in the top of a
Heat oven to 325\u00b0.
Mix coconut, sugar, flour and salt.
Stir in egg whites and almond extract; mix well.
Place unwrapped chocolate in microwave dish. Melt; stir melted chocolate into coconut mixture.
Drop by teaspoons onto lightly greased cookie sheets, 1 inch apart.
Bake 20 minutes until edges are golden brown.
Melt together shortening and chocolate.
Sift together flour, baking powder and salt.
Add sugar to chocolate, stirring until smooth.
Add eggs, one at a time, beating well after each addition.
Add vanilla.
Add flour mixture; blend thoroughly. Chill dough 2 to 3 hours.
Melt chocolate morsels; cool.
Stir in coconut and walnuts.
In a small bowl, combine egg whites and salt.
Beat until soft peaks form.
Gradually add sugar; beat until stiff.
Fold egg whites into chocolate mixture.
Drop by teaspoon 1 inch apart onto brown paper-lined baking sheets.
Bake in a 325\u00b0 oven for 18 to 20 minutes.
Yields about 50 cookies.
Melt chocolate in double boiler.
Beat egg whites until foamy. Gradually add sugar.
Continue beating until mixture stands in peaks.
Add salt, vanilla and melted chocolate.
Add coconut.
Mix well.
Drop by teaspoonfuls onto glazed paper.
Bake 20 minutes in 325\u00b0 oven.
Cool slightly before removing from paper.
Combine oil in melted chocolate.
Beat eggs and add sugar and vanilla.
Add cooled chocolate mixture.
Sift flour and baking powder; add to mixture.
Let stand in refrigerator overnight.
Roll into large balls and roll in 4x sugar (confectioners) and bake 2 inches apart on greased cookie sheet.
Bake at 375\u00b0 for 12 minutes.
Melt chocolate and margarine over very low heat.
Remove from stove and stir in the sugar gradually.
Drop 1 egg in at a time and beat well.
Sift the dry ingredients and blend into the chocolate mixture.
Add vanilla and nuts.
Chill in refrigerator. Form into balls and drop in powdered sugar to coat.
Bake at 375\u00b0 for 10 to 12 minutes.
Beat egg whites stiff.
Add sugar.
Continue to beat until very stiff (10 minutes).
Melt chocolate chips in double boiler and add to egg whites.
Add vanilla, chopped nuts and coconut. Drop by spoon onto wax paper on cookie sheet.
Bake at 350\u00b0 for 10 minutes.
Remove quickly from paper.