Chocolate Macaroons

By norsegal8

Ingredients

• 2/3 cup chopped semisweet or bittersweet chocolate (56% cacao or higher)
• 3 large egg whites
• 1/4 cup + 1 teaspoon natural cocoa powder
• 3/4 cup + 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3 cups sweetened shredded coconut, firmly packed

Preparation

Step 1

Preheat the oven to 350°F.
Place the chocolate in a double boiler to melt. You can make your own double boiler by using a metal bowl that fits over the top of a pan. Fill the pan about one-third full of water and bring to a boil. Once boiling, reduce the heat to medium and place the metal bowl with the chocolate on top. Make sure the bottom of the bowl isn't touching the water. Stir the chocolate until melted. Avoid overheating it.
Once the chocolate is melted, set it aside to cool for 10 to 15 minutes.
In a mixing bowl, by hand or with the paddle attachment on a stand mixer, stir together the egg whites, cocoa powder, sugar, salt, and vanilla. Add the melted chocolate and stir until well blended.
Add the coconut and mix until evenly incorporated.
Using a 3/4-ounce (22ml) portioner (or tablespoon cookie scoop), form mounds of the mixture and place on parchment-lined pans. You can also use a spoon to roll the mixture into balls, using about 1 1/2 tablespoons for each. They should be the size of a walnut in the shell. Leave some space between the macaroons for even baking. They won't spread.
Bake the macaroons for 22 to 25 minutes, until they're slightly crispy on the outside and soft on the inside. If you’re unsure whether they’re done, squeeze one! Transfer to a rack and cool completely.
These cookies stay very moist in a sealed container or bag for up to a week. They can also be frozen for up to 3 months.