Triple Chocolate Macaroons

By stancec44

You’ll need unsweetened, semi-sweet, and bittersweet chocolate for these, but we think they’re worth the effort. Of course, you can use only semi-sweet chocolate.

Ingredients

• 2 oz semi-sweet chocolate
• 2 oz bittersweet chocolate
• 2 oz unsweetened chocolate
• 3 large egg whites
• 3/4 cup granulated sugar
• 1 teaspoon espresso powder dissolved in 1 teaspoon pure vanilla extract
• 2 3/4 cup sweetened coconut

Preparation

Step 1

Preheat the oven to 400°F. Cover two baking sheets with parchment paper. Makes about 2 dozen.

Melt the chocolates together in a bowl set over simmering water until just barely melted. Remove the bowl from the water bath, stir the chocolate and let it cool. Beat the whites and a pinch of salt with a whisk attachment in an electric mixer on high speed until they’re frothy. Slowly add the sugar while continuing to beat, until the whites are stiff and glossy. With a large rubber spatula, fold in the vanilla mixture and then the chocolate until barely combined. Fold in the coconut. Spoon the batter by tablespoons onto the baking sheets, 2 inches apart. Bake for 10 minutes until set but not hard. If the batter is very runny, you can refrigerate it for 20 minutes before baking.