Every year when I make the required Kieflies for Christmas, I face the issue of leftover filling. Not sure of the origins of this 35 year old recipe, but it was created with too much filling for the amount of dough that is made. So I usually end up freezing the filling and then making another 1/2 batch of dough later in the month. On occasion, I have also made nut rolls with the extra filling. This year I decided to make the extra half batch of dough right up front, which left me with a new problem: six egg whites with no purpose. Since everyone in my family loves macaroons, I used the extra six egg whites to create a my own macaroon recipe as follows. Rave reviews followed and the new tradition has now been established. Plus there are more kieflies to share with friends and neighbors.
Here is the link to the Kieflie recipe: http://www.cookthepart.com/2010/12/12/kieflies-the-only-must-have-christmas-cookie/
6 egg whites, beaten until whites are stiff with 1 teaspoon vanilla
1 package Baker’s Sweetened Coconut
4 tablespoons flour
1/2 cup sugar
1 cup Ghirardelli Chocolate Chips
Heat oven to 325Â°F
To the beaten egg whites, add the coconut, flour and sugar, folding in each of these ingredients until well blended.
Drop by tablespoonful onto parchment paper. Makes 30-36 cookies.
Bake 20 min. or until edges are golden brown. Remove from baking sheets to wire racks; cool.
Melt the chocolate chips on 50% power in the microwave for 90 seconds, stir, repeat.
Dip or spoon chocolate onto the tops of the macaroons.
Making cookies is always a team sport, so invite friends to join you.