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Chocolate/Coconut Haystacks
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Serves/Makes:1 batch

  • 2 egg whites, at room temperature
  • 1 cup (225 ml) granular sugar
  • 2 tbsp (30 ml) cocoa powder
  • 2 tbsp (30 ml) chocolate syrup
  • 2 cups (475 ml) grated unsweetened coconut
  • Heat oven to 325 degrees (175 C.).
  • Line baking sheets with aluminum foil.
  • Whip egg whites on low until medium peaks form; gradually beat in sugar and cocoa powder; continue beating until stiff peaks form.
  • Fold in coconut and syrup.
  • Drop mixture by rounded tspfuls onto prepared baking sheets.
  • Shape into little pyramids with wet fingertips.
  • Bake 12 minutes.
  • Cool on sheets 1 minute before transferring to wire racks to cool completely.
These are best stored in a metal container.

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