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Rudolph Noses

Rudolph Noses

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Kim Lehman

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.
  2. Beat 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.
  3. Beat 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.
  4. Bake in the preheated oven until coconut starts to brown, about 20 minutes.
  5. Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.
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Reviews

Chris
0

Chris

4/12/2014

These taste so good! I made them with mini eggs as it was close to Easter, in stead of using the cherries. Word to the wise: Do not use the wax paper, just use non stick baking pans. I had so much smoke coming from my oven while making these because the wax paper burned. Cookies were saved.

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