CHOCOLATE MACAROONS
From Lucy Reid (From Aunt Juanita Stevenson)
Melt to smooth paste shortening size of an egg.
Cream:
1 cup sugar
2 unbeaten eggs
1 cup plus 1 T. sifted flour
2 T. cocoa
1 t. vanilla
1 t. baking powder
dash salt
1 1/2-2 cups coconut
Mix well and set in refrigerator until cold or overnight.
Make into balls the size of an English walnut and roll in powdered sugar.
Bake on cold cookie sheet 8-10 minutes at 350 degrees.
No comments:
Post a Comment