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Chocolate Macaroon Sticks




Source of Recipe


Judy Wickham


List of Ingredients




2 egg whites
1/2 cup superfine sugar
2 T. Hot Chocolate Mix
1-1/2 cup shredded coconut
2 T. Cocoa sifted
1/3 powdered suger
2 T. hot water


Recipe



Preheat oven to 325 degrees.

Lightly grease 2 baking sheets.

In a large bowl, beat or whisk the egg whites until stiff peaks form.

Combine the sugar and hot choc. mix, then add to the egg whites very slowly. Beat until stiff.

Stir in the coconut.

With a pastry bag fitted with a 1/3 in. nozzle, pipe the mixture into 2 in. lengths on the prepared pans, OR make 2" strips using 2 spoons onto the pans.

Bake in the preheated oven 35 - 40 min. Cool completely.

Mix the sifted cocoa, powdered sugar, and hot water in a saucepan and warm for a few seconds over a low heat. Dip one end of the baked macaroon sticks into the icing, then place them on a sheet of waxed paper or parchment paper to dry.

Festive looking and delicious!