Adapted by Ann Pillsbury
Crisp macaroons with morsels of chocolate.
BAKE at 325° for 12 to 15 minutes.
MAKES about 3 dozen cookies.
- 2 eggs
- 1/8 teaspoon salt
- 3/4 cup sugar
- 1/2 cup Pillsbury’s BEST All Purpose Flour
- 1 tablespoon Land O”Lakes Butter, melted
- 2 cups flaked coconut
- 1 6-oz. pkg. (1cup) Nestle’s Semi-Sweet Chocolate Morsels
- 1 teaspoon grated lemon or orange rind
- 1 teaspoon Burnett’s Pure Vanilla
Beat eggs and salt until foamy. Gradually add sugar; continue beating until thick and ivory colored, 5 to 7 minutes. Fold in flour and butter.
Stir in coconut, chocolate morsels, lemon rind and vanilla. Drop dough by rounded teaspoonfuls onto lightly greased and floured cookie sheets.
Bake at 325° for 12 to 15 minutes until delicately browned. Cool 1 minute; remove from cookie sheet.
Also See
Original Recipe
