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Chocolate Macaroons

Chocolate Macaroons

Unsweetened coconut is available in health-food stores.

Martha Stewart Living, April 1995 http://www.marthastewart.com/351253/chocolate-macaroons
4.285715
Rated
85.7143100(23)23
  • 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

  1. Heat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. 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.
  3. In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
  4. 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.
  5. 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.

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