Chocolate Coconut Macaroons: Feeding the Active Writer

This is a bit different from a previous recipe which, while it seemed find at first, I ended up finding a little dry.


1/2 cup butter, softened

2 eggs

2 cups Splenda brand sweetener or equivalent.

2 cups unsweetened flake coconut

1/4 cup unsweetened cocoa powder

1 Tbsp vanilla extract

Preheat oven to 325 degrees F

Cream the butter and eggs together.  Add in the other ingredients and stir until well mixed.

Spread parchment paper on a cookie sheet.  Drop small balls of the coconut mix by spoonfuls, about 2 inches apart.  Flatten the balls slightly.

Bake at 325 for 12-15 minutes.

Let the cookies cool for a few minutes before transferring to an airtight container.



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