Braden Family Cookbook

Chuck Braden

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VANILLA AND CHOCOLATE MACAROONS             K.F. Braden 
(1/2)
(1)     2 eggs
(3/8)   3/4 c sugar
(1/4)   c. sifted flour
(1/8)   1/4 tsp. baking powder
(1/16)  1/8 tsp. salt
(1 1/2tsp) 1tbs butter, melted
(1/2)   1 tsp. vanilla
(1 1/3) 2 2/3 c flaked coconut
For vanilla: (1/4)1/4 tsp. grated lemon peel 
For choc: (1/4)1/2 of 4 oz bar German sweet chocolate, melted and cooled
         (1/8)1/4 tsp. ground cinnamon

Beat eggs until foamy. Add sugar beating constantly until thickened and light in color, about 5 minutes. Fold in flour, baking powder and salt.  Add vanilla, butter and coconut. Divide batter in half (or if already halved do one kind or the other!) add chocolate and cinnamon to one half and lemon rind to other half. Spoon on cookie sheet.  Decorate with nuts, cherries, choc chips, or coconut.

Bake at 325 degrees about 15 minutes until edges are golden brown.  Makes about three dozen. Store in an airtight container.