Chocolate Macaroons

By akselden

Ingredients

• 1/2 cup unsweetened cocoa powder
• (Dutch processed), sifted
• 1/3 cup grated unsweetened or sweetened coconut
• 1 1 /2, cups sugar
• 1 tsp. vanilla
• 5 large egg whites
• 1 cup chocolate chips, melted
• 1/2 cup white chocolate chips, melted, optional

Preparation

Step 1

In a small mixing bowl stir together cocoa powder and coconut. In a double boiler combine sugar, vanilla, and egg whites. Heat slowly just until sugar is dissolved, making sure the eggs do not cook. Remove from heat. Pour mixture into a large mixing bowl and whisk about 5 minutes or until the meringue is stiff and shiny. Gently and quickly fold in cocoa powder mixture. Drop dough by teaspoonfuls onto a parchment-lined cookie sheet. Use a small metal spatula that's been dipped in hot water to shape the mounds. Bake in a 350°F oven for 12 to 15 minutes. (For a less chewy cookie, bake in a :300°F oven for 25 minutes.) Cool for about 20 minutes.
Dip half of each cookie in melted chocolate. Drizzle with melted white chocolate, if desired. Store at room temperature in an air-tight container, or freeze for up to 2 months. Do not store
in the refrigerator. Makes approximately 30 cookies.