Ever since I threw together the simple coconut macaroon and creme brulee ice cream sandwiches, I've been craving macaroons like a mad woman. With their crisp coconut outsides, and chewy soft centers, macaroons are my new favorite cookie. I've experimented with the original version, and now I want to give their chocolate covered cousin a taste.
Not only are these cookies a wonderful accompaniment to a mug of afternoon coffee, but they make cute Halloween gifts when packaged in clear plastic baggies and tied with bright orange ribbon. For the recipe please
4 ounces (115 grams) semi sweet or bittersweet chocolate, chopped
3 large (90 grams) egg whites
1/4 cup (25 grams) cocoa powder
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
- Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
- In a stainless steel bowl, 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 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 20 Macaroons.