Chocolate Macaroons

By davidgoodman

Ingredients

• 3/4 cup Sugar
• 2 1/2 cups Unsweetened shredded coconut
• 2 Large egg whites
• 1/2 cup Semisweet chocolate chunks
• 1 tsp Pure vanilla extract
• Pinch of salt

Details

Servings 20

Preparation

Step 1

1. Heat oven to 350°. Line a baking sheet with parchment paper.

2. Place chocolate in a heat-proof bowl or the lop of a double boiler; and set over a pan of simmering water. Stirr until chocolate has melted, and set aside to cool.

3. In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients.

4. Dampen hands with cold water. Form 1 1/2 tablespoon of mixture into a loose baystack shape; place on prepared baking sheet. Repeat with remaining mixture, spacing about 1 inch apart.

5. Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Transfer baking sheet to a wire rack to cool.

Store macaroons in an airtight container up to 3 days.