Ingredients
INGREDIENTS
1/4 cup semisweet chocolate chips
2 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla
1 tsp chocolate flavoring
1 (optional)
1/8 tsp salt
2 1/2 cup flaked coconut
Directions
Melt chocolate chips in the top of a double boiler or in a micowave
oven. Set aside and cool to room temperature. Place egg whites and
cream of tartar in a mixer bowl and beat at high speed, using a whip,
until peaks are formed. Add sugar gradually while continuing to beat
at high speed. Add flavorings and salt to meringue, beating at low
speed. Add melted clocolate, continuing to beat at slow speed. Remove
the whip and stir the coconut into the margingue with a spoon. Drop
by heaping tablespoon onto a cookie sheet that have been sprayed with
pan spray or lined with aluminum foil. Bake at 325 for about 20
minutes, or until marcroons are not quite firm. Remove loosly
cpvered container in a dry place at room temperature. Keep in a
loosely covered container in a dry place at room temperature, or
freeze until needed. Do not cover tightly if storing at room
temperature. Yield: 20 servings
Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 86, Cho: 10g, PRO: 1g, FAT: 5g, NA:22mg, Cholesterol:0
Servings: 86 cookies
Christmas Chocolate Coconut Macaroons Recipe brought to you by Recipe Ideas
Categories: Chocolate; Christmas; Cookie; Dessert; Fruit
The History of Recipes
Experts have found proof that recipes existed back into ancient history, certainly as far into history as the Egyptians, and maybe even further. However, in the main part, these early recipes were just simple hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe discovered, according to academics is a series of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a man called Apicius created some documents describing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient cooks were skilled in the use of many different herbs, including a few you will know for example basil, mint and parsley. Closer to modern times, we have a couple of interesting recipe books from the 1300s ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that is served today, but instead descriptions of the types of meals on the menus of the rich and wealthy people of that time. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices such as basil and coriander. These new herbs and spices prompted an eruption in cookery books, the majority of which are kept safe in private collections. During the succeeding few centuries, the rich families of the West competed with each other to lay on the best banquets, and consequentially chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century the formal cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, verifying, and writing down recipes of the day. By the arrival of the 1900s, cooking publications were in high demand, due to better eduction, leisure time and having more disposable income. The TV revolution brings us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Christmas Chocolate Coconut Macaroons recipe.
