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
We are able to read the history of `recipes` way back into ancient history, in truth as far into history as early Egypt, and potentially, even further back. Having said that, mostly, these early recipes were just very simple pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians are some stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were split into starters, main meal and afters, something that is very familiar to us today. Aspicius informs us how the ancient chefs used a good variety of herbs and spices, including a few you will know for example basil, mint and asafoetida. During the next few centuries, the rich families of Europe tried to serve up the most extravagent meals, and consequentially the best chefs and their recipes could command a high salary. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and writing down recipes of the day. The revolution that is television brought us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Christmas Chocolate Coconut Macaroons recipe.
