Chocolate Macaroons (Macadamia)

This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate - sinful and delicious.

2 cups sweetened shredded coconut
½ cup macadamia nuts, finely chopped
⅓ cup sugar
3 Tbsp. baking cocoa
2 Tbsp. all-purpose flour, unbleached
1 pinch sea salt
2 large egg whites, lightly beaten
1 Tbsp. light corn syrup
1 tsp. pure vanilla extract
4 oz semi-sweet chocolate, melted

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended.

Drop by rounded Tbsp. 2" apart onto greased baking sheets.

Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.

Cook's Notes:

• Freeze Option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts:
1 cookie: 136 calories, 9g fat (5g saturated fat), 0 cholesterol, 52mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 2g protein.