Thursday, June 28, 2012
Chocolate Coconut Macaroons:
4 ounces (120 grams) semi sweet or bittersweet chocolate, chopped
3 large (90 grams) egg whites
1/4 cup (25 grams) unsweetened cocoa powder, sifted (regular or Dutch-processed)
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups (600 ml) (220 grams) sweetened dried coconut (shredded or flaked)
In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Set aside to cool to room temperature.
Then, in a large bowl, lightly whisk the egg whites. 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 degrees F (165 degrees C) and line two baking sheets with parchment paper.
Place small mounds (a heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing about two inches (5 cm) apart. Bake for about 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 and then place on a wire rack to cool.
Makes about 24 Macaroons.