Chocolate Macaroons
- Comments()
- Yield Makes 2 dozen
Ingredients
- 4 ounces semisweet chocolate, broken into small pieces
- 1/4 cup unsweetened cocoa powder, sifted
- 3/4 cup sugar
- 2 1/2 cups unsweetened shredded coconut
- 3 large egg whites
- 1 teaspoon pure vanilla extract
- Pinch of salt
Directions
-
Heat oven to 350 degrees. Line a baking sheet with parchment paper.
-
Bring a small saucepan of water to a boil. Reduce heat, and allow it to simmer. Place chocolate in a small bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.
-
In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
-
Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons 1 inch apart.
-
Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let cool on baking sheet.
Cook's Note
Store in an airtight container for up to 3 days.
This was amazingly simple (just a double boiler and one bowl!) and so delicious. My partner ate half of them before I could put them away. So decadent and rich.
great recipe, super simple and delicious!
Made these most delicious macaroons for a local resto where I do baking and the customers where shocked that macaroons could be baked and be the most delicious they ever had. Simply the only way to make chocolate macaroons. Thanks Martha
These are great served cold, out of the refrigerator. I just throw some in a ziploc bag and take a couple out when I need a snack.