Cinnamon-Chocolate Macaroons

1. 1

   Allow egg whites to stand at room temp for 30 minutes.

2. 2

   Preheat oven to 325F Line two large cookie sheets with foil or parchment paper; set aside.

3. 3

   In a medium mixing bowl, combine egg whites and vanilla.

4. 4

   Beat with an electric mixer on medium speed until soft peaks form (tips curl).

5. 5

   Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.

6. 6

   Gently fold in coconut, pecans, and chocolate.

7. 7

   Drop mixture by rounded teaspoons 1 1/2 inches apart onto prepared cookie sheets.

8. 8

   Bake both sheets on separate racks in preheated oven for 20 minutes or until set and dry.

9. 9

   Cool on cookie sheets for 1 minute.

10. 10

    Transfer to a wire rack and let cool completely.

11. 11

    To store: Place cookies in layers separated by waxed paper in an airtight container.

12. 12

    Store at room temp for up to 1 day or freeze for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.