Chocolate Coconut Macaroons
You won't recognize these as macaroons if all you've ever eaten is cookies in a can at
Passover. These are light, intensely chocolate flavored, and, of course, very fresh. I
make these and almond macaroons as soon as my kitchen is ready for Passover. I put half
of them in the freezer (so they don't all disappear), and the rest are out for munching.
Preheat oven to 350°F.
- 5 ounces very high quality semisweet chocolate
- 2 egg whites
- pinch of salt
- 1/2 cup granulated sugar
- 1 tsp. pure vanilla extract
- 7 ounces shredded coconut
Line two cookie sheets with parchment paper.
In the large bowl of an electric mixer, beat egg whites with salt until firm. Add sugar, slowly, and
beat, adding vanilla, until meringue is stiff (5 minutes).
Add cooled chocolate. Stir in coconut.
Form 15 cookies on each sheet (30 in all), and bake for 16 minutes.
Cool on racks. These freeze well.