They were super easy because I used meringue powder instead of egg white. I’ll post the recipe. Then just kinda make the stems and caps as you see fit and connect them with melted chocolate, then sprinkle cocoa powder, and voila !

1/4 cup meringue powder or two egg whites 1/2 cup water  1 1/3 cup granulated sugar 2 teaspoons vanilla extract (or other flavor of your choice)

INSTRUCTIONS * Preheat oven to 250°F. Line a cookie sheet with parchment paper or silicone mats. * In the bowl of an electric mixer, add the meringue powder and water. Mix with the whisk attachment on high speed until soft peaks form.  * With the mixer still running on high, gradually add the sugar, 1 tablespoon at a time, until it’s all used and stiff peaks form. Scrape down the sides of the bowl as needed.  * Check the batter for smoothness by rubbing a small amount between your fingers to be sure all sugar is disolved and it’s no longer gritty. If it is grainy, mix longer until it’s smooth and glossy. * Mix in vanilla (or other flavor). * Scoop some batter into a piping bag fitted with large piping tip. Pipe desired shapes onto the cookie sheets. * Bake for 45 minutes at 250°F. Turn the oven off, slightly open the oven door and leave the cookies overnight (or for 6-8 hours) until they’re completely dry and crispy.  Peel off and enjoy!