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Rudolph Noses

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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40 m servings 90 cals
Original recipe yields 24 servings (2 dozen cookies)

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  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.

Nutrition Facts

Per Serving: 90 calories; 3.1 g fat; 16.1 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 85 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...