Since those days as a kid I’ve been to a few cookie exchanges where you just bring a few dozen cookies and let people take an assorted plate of goodies home. This makes it much easier on the bakers and on your waistline…and it lets you savor the really delicious cookies. For our cookie exchange I baked two of my best loved cookie recipes. My White Chocolate Raspberry Cookies (which you can find the recipe for right HERE) and my Beacon Hill Cookies. Before I get to the Beacon Hill Cookies – just a few short words about the White Chocolate Raspberry Cookies. They are AWESOME!!! Many cookie exchange attendees told me they were their favorite…and I have to agree. They are just so darned good! Please please please make them. You won’t regret it!
Now. On to the Beacon Hills. Beacon Hill Cookies are my husband’s FAVORITE cookie. His mom makes these and everyone in the family loves them! She told me that years ago when she was first married, she ripped this recipe out of a magazine in a waiting room and it has been a favorite ever since. I have made these cookies several times, but my husband always tells me they aren’t as good as how his mom makes them. :) Even if I follow the recipe to a T food is always better at Mom’s house.
Now these are a meringue cookie – so no flour, no butter. Just egg whites and sugar basically. The beating process takes about 10 minutes…so it is easier to use a stand mixer than a hand mixer – but a hand mixer will do the trick too! And don’t let the meringue scare you – these are chewy delicious, chocolately cookies!
- 1 cup semi-sweet chocolate chip pieces (chocolate chips or chopped both work)
- 2 egg whites
- 1/8 tsp salt
- 1/2 cup sugar
- 1/2 tsp vinegar
- 1/2 tsp vanilla
- 1/2 cup angel flake coconut
- 1/4 cup chopped walnuts
- Melt your chocolate - either in the microwave in 30 second increments stirring in between each increment, or in a double broiler. Set aside to cool.
- Using a stand, or hand mixer - beat eggs whites and salt until frothy. Gradually add the sugar, beating well in between each addition. Beat until mixture forms stiff peaks.
- Add vinegar and vanilla and beat again. The entire beating process will take you about 10 minutes (a little less if using a stand mixer.)
- Fold in coconut and nuts. Add chocolate and gently fold in until no more white is showing. Do not stir. Just gently fold it in.
- These are a delicate cookie, so make them small. Drop them by the teaspoon onto a greased baking sheet. Bake at 350 for 10 minutes. Transfer to a wire rack to cool.
- Yield: 24 cookies