Chocolate Macaroons
A couple weeks ago I spontaneously decided that I liked coconut so much that I actively craved it and bought a Mounds bar. I had never been particularly fond of coconut before that and it just sort of happened out of the blue. Who knows why these things happen.
So for Christmas this year, I decided I would make some macaroons. I don’t think I’ve ever actually made macaroons that weren’t a no bake recipe before, so when I stumbled upon this Martha Stewart recipe, I thought I’d give it a try.
The no bake version and these are almost completely different cookies really. They have a distinct chew, almost like a meringue, from the egg whites that bind them and the chocolate flavor just seems more… mature.
A word of caution: as I like to freeze most of my cookies rather than leaving them on the counter, I must advise you that it would be prudent to thaw these first, rather than biting into one straight from the freezer, lest you shatter a tooth or ten. I think I’m missing a chip in one of my front teeth from learning this the hard way.
- 4 ounces bittersweet chocolate, chopped
- 1/4 cup cocoa powder
- 3/4 cup sugar
- 2 1/2 cups sweetened, shredded coconut
- 3 egg whites
- 1 teaspoon vanilla
- pinch of salt
- Preheat oven to 350 degrees.
- Melt chocolate in a double boiler (place a large bowl filled with the chocolate above a pot of simmering water). Remove from the heat and allow to cool, then add the cocoa, sugar, coconut, egg whites, vanilla and salt and stir together to form a cohesive mass.
- Form heaping tablespoon-sized stacks of the mixture on a parchment lined baking sheet, spaced approximately 1″ apart. Bake until the outside feels firm to the touch, but they are still soft in the middle, about 15-20 minutes.
- Remove from the oven and allow to cool completely before storing.
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