Double Chocolate Macaroons Recipe

2

Ingredients

2 1/4 cups shredded, unsweetened coconut
2/3 cup granulated sugar
1/4 cup cocoa powder, sifted
2 tsp. vanilla extract
1/4 tsp. salt
3 egg whites
1/2 cup semisweet chocolate chips

Preparation

Step 1

1. Heat oven to 325°. Line 2 baking sheets with parchment paper; set aside. Combine coconut, sugar, cocoa powder, vanilla, salt, and egg whites in a 2-qt. saucepan over medium-low heat; cook, stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer mixture to a bowl and let cool, uncovered, for 20 minutes; stir in chocolate chips and set mixture aside.

2. Using a tablespoon, portion and roll mixture into balls and place 1" apart on parchment paper-lined baking sheets; bake, rotating pans halfway through, until lightly golden brown, about 20 minutes. Transfer to a wire rack to cool and store in an airtight container for up to 4 days.