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Chocolate Chunk Macaroons

Chocolate Chunk Macaroons

Unsweetened coconut is available in health-food stores.

Martha Stewart Living, April 1995 http://www.marthastewart.com/314385/chocolate-chunk-macaroons
3.32143
Rated
66.4286100(30)30
  • Yield Makes 20

Ingredients

    • 3/4 cup sugar
    • 2 1/2 cups (about 3 ounces) unsweetened shredded coconut
    • 2 large egg whites
    • 1/2 cup semisweet chocolate chunks
    • 1 teaspoon pure vanilla extract
    • Pinch of salt

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
  2. 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 about 1 inch apart.
  3. Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.

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