Chocolate Macadamia Macaroons

• 2 cups sweetened shredded coconut
• 1/2 cup finely chopped macadamia nuts
• 1/3 cup sugar
• 3 tablespoons baking cocoa
• 2 tablespoons all-purpose flour
• Pinch salt
• 2 large egg whites, lightly beaten
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 4 ounces semisweet chocolate, melted

1. Preheat oven to 325u0b0. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended.
2. Drop by rounded tablespoonfuls 2 in. apart onto greased
3. . Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
4. Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

coconut, nuts, sugar, baking cocoa, flour, salt, egg whites, light corn syrup, vanilla, semisweet chocolate

Taken from www.tasteofhome.com/recipes/chocolate-macadamia-macaroons/ (may not work)