Chocolate Chip-Coconut Macaroons: The Best Chocolate Chip-Coconut Macaroons Recipe from Cook'n

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	Chocolate Chip-Coconut Macaroons

Serves: 72

Prep: 15 min Bake: 14 min per sheet Cool: 30 min
ABOUT 6 DOZEN COOKIES

Print this Recipe

   1 package Betty Crocker SuperMoist white (vanilla) cake mix
   1 cup water
   1/3 cup vegetable oil
   3 egg whites
   1 (12-ounce) bag miniature semisweet chocolate chips
   2 (14-ounce) bag flaked coconut
   Easy Chocolate Glaze or Chocolate Glaze (see Fabulous Frostings and Glazes chapter)

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1 Heat oven to 350°. Lightly grease cookie sheet with shortening.
2 Make cake mix as directed on package, using 1 cup water, oil and egg whites. Stir in chocolate chips until well mixed. Stir in coconut.
3 Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Bake 12 to 14 minutes or until edges are golden brown. Remove from cookie sheet to wire rack. Cool
completely, about 30 minutes. Drizzle with Easy Chocolate Glaze.

High Altitude (3500 to 6500 feet): No changes.

1 Cookie: Calories 140 (Calories from Fat 70); Fat 8g (Saturated 6g); Cholesterol 0mg; Sodium 80mg; Carbohydrate 17g (Dietary Fiber 1g); Protein 1g. % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2%.

Betty's Tip Keep your cookies from spreading too much by scooping cookie dough onto completely cooled cookie sheets. You can cool cookie sheets quickly by popping them in the refrigerator or freezer or by running cold water over them (dry completely and grease again if needed).

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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