Cinnamon-Chocolate Macaroons

• 2 egg whites
• 12 teaspoon vanilla
• 23 cup sugar
• 1 teaspoon ground cinnamon
• 1 cup flaked coconut
• 12 cup chopped pecans
• 12 ounce semisweet chocolate, grated

1. Allow egg whites to stand at room temp for 30 minutes.
2. Preheat oven to 325F Line two large cookie sheets with foil or parchment paper; set aside.
3. In a medium mixing bowl, combine egg whites and vanilla.
4. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
5. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
6. Gently fold in coconut, pecans, and chocolate.
7. Drop mixture by rounded teaspoons 1 1/2 inches apart onto prepared cookie sheets.
8. Bake both sheets on separate racks in preheated oven for 20 minutes or until set and dry.
9. Cool on cookie sheets for 1 minute.
10. Transfer to a wire rack and let cool completely.
11. To store: Place cookies in layers separated by waxed paper in an airtight container.
12. Store at room temp for up to 1 day or freeze for up to 1 month.

egg whites, vanilla, sugar, ground cinnamon, flaked coconut, pecans, semisweet chocolate

Taken from www.food.com/recipe/cinnamon-chocolate-macaroons-106057 (may not work)