Rudolph Noses

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 90 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• 1 cup unsweetened cocoa powder
• 4 egg whites
• 12 maraschino cherries, halved
• 3 cups shredded coconut

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.

Step 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.

Step 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.

Step 4

Bake in the preheated oven until coconut starts to brown, about 20 minutes.

Step 5

Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.