Chocolate-Coconut

4 oz semi sweet or bittersweet chocolate, chopped
3 lg egg whites
1/4 c

[.75 oz]

 unsweetened cocoa powder, sifted (regular or Dutch-processed)
2/3 c

[5 oz]

 white sugar
1/4 tsp salt
1 tsp vanilla
2 1/2 c

[8 oz]

 sweetened dried coconut (shredded or flaked)
8 oz semi sweet or bittersweet chocolate, chopped
6 lg egg whites
1/2 c

[1.5 oz]

 unsweetened cocoa powder, sifted (regular or Dutch-processed)
1 1/3 c

[5 oz]

 white sugar
1/2 tsp salt
2 tsp vanilla
5 c

[16 oz]

 sweetened dried coconut (shredded or flaked)

Desserts

directions

Chocolate-Coconut Macaroons

In a heatproof bowl placed over a saucepan of simmering water, melt the chocolate. Set aside to cool to room temperature.

In the meantime, lightly whisk the egg whites in a large bowl. Add the cocoa powder, sugar, salt, and vanilla extract and whisk to combine. Stir in the coconut and melted chocolate, making sure the coconut is completely coated with the chocolate mixture. Cover and refrigerate for about one hour or until firm.

Preheat oven to 325° and line two baking sheets with parchment paper.

Place small mounds (a heaping tablespoon) of the batter on the parchment-lined baking sheet, spacing about two inches (5 cm) apart. Bake for 13–15 minutes or until the macaroons are shiny and just set. Remove from oven and let cool on the baking sheet for about 10 minutes, then place on a wire rack to cool.