Christmas cookies

Family and friends is a large part of Christmas for many of us. We share times of laughter, we share food and we share love between one another. One past time that most of us remember and see in movies often are the memories of baking cookies. I have also taken up this tradition a few years ago and in this season of giving I would like to share a recipe for Coconut Macaroons. This year they were by far my favorite in the cluster of cookies that I assembled.

Coconut Macaroons:

Recipe courtesy Glenn and Lisa Marie Van Dyck, changes made by Nadia Chernichenko

1 lb. 2 oz. Semisweet Chocolate, Chopped
9 oz. Unsweetened Chocolate, Chopped
9 Egg Whites
2 1/4 Cups Superfine Sugar
1 1/2 tbsp. Vanilla
12 cups coconut,
* I used half unsweetened and half sweetened

Directions:

Preheat the oven to 325 degrees F. Line sheet pans with parchment. Melt the chocolate in a double boiler.

Beat the egg whites in a standing mixer to soft peaks. Gradually add the sugar and beat on high speed to stiff peaks. Mix in the vanilla. Turn the mixer down and slowly incorporate the melted chocolate.

Pour chocolate mixture in a large bowl. Fold in the coconut. Use a 1 inch cookie scoop to portion onto the sheet pans.

Bake for about 12 minutes, if you over bake them they will be really dry. Be Careful.

Well, I hope you still have time to add these to your plate and if not I am sure that Santa would be grateful.

Cookies and Milk, hope.