Chocolate Coconut Macaroons
4 ounces semi sweet or bittersweet chocolate, chopped
3 large egg whites
1/4 cup cocoa powder
3/4 cup granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups sweetened coconut
Preheat oven to 325 degrees F and line two baking sheets with parchment paper.
In a stainless steel bowl(I used a glass bowl as I don't have stainless yet!), over a saucepan of simmering water, melt the chocolate. Set aside.
Meanwhile, in a large bowl, whisk together the egg whites, cocoa powder, sugar, salt, and vanilla extract. Stir in the coconut and melted chocolate, making sure the coconut is well coated. If the mixture is too soft, refrigerate for about 30 minutes.
Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15-20 minutes or until the macaroons are shiny. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 20 Macaroons.
Coconut Macaroons
4 large egg whites, at room temperature
1 cup granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup cake flour
2 1/2 cups sweetened coconut
In a stainless steel bowl (I used a glass bowl as I don't have stainless yet!), placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about one hour, or until firm.
Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
Place small mounds (about 1 tablespoon) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 2 dozen Macaroons.
Enjoy!
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