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Chocolate Coconut Macaroons
4 ounces (115 grams) semi sweet or bittersweet chocolate, chopped3 large (90 grams) egg whites
1/4 cup (25 grams) cocoa powder (regular or Dutch-processed)
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups (220 grams) sweetened coconut (shredded or flaked)
Chocolate Coconut Macaroons: In a stainless steel bowl, placed 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. Cover and refrigerate for about one hour, or until firm.
Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.
Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 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 - 24 Macaroons.
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. Cover and refrigerate for about one hour, or until firm.
Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.
Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 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 - 24 Macaroons.
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