Cherry Chili-roons
Prep time
Cook time
Total time
Won 2nd place at the 2012 Denver Chili Fest. These are chewy and sweet with a kick. The crowd loved these!
Author: Connie Ellefson
Recipe type: Cookie
Serves: 36
Ingredients
- 4 egg whites
- ¼ tsp. salt
- ¾ tsp. vanilla
- 1 – 1⅓ c. sugar (I use the lesser amount)
- 2 ½ c. moist, shredded coconut
- ½ c. dried cherries, cut in halves
- 1 – 2 Tbsp. diced medium-hot green chiles
Instructions
- Preheat oven to 325 degrees F.
- Beat egg whites with salt and vanilla till soft peaks form.
- Add sugar 2 T. at a time, and continue beating till stiff peaks form.
- Fold in coconut, then cherries, then green chilies, starting with one tablespoon.
- Spread the chilies out before mixing in, so you don’t have to overmix to taste for spiciness. I tried it with Big Jims and Marisols and it was good both ways.
- Drop by teaspoonfuls on greased baking sheets about 2” apart.
- Bake 18-20 minutes till very delicately browned.
- Cool just long enough till them can be moved without falling apart, then transfer to wire rack for cooling.
Notes
If you want to keep them for more than a very brief time, consider hiring a bodyguard, preferably one who doesn’t like macaroons.
Leave a Reply