Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 136.
Soft, chewy and delicious! I liked these macaroons better than the Bittersweet Chocolate Macaroons that I made previously. For me, macaroons are supposed to have coconut in them! These are addictive and won't stay around long.
4 oz. semisweet chocolate
1 oz. unsweetened chocolate
2 egg whites, room temperature
Pinch of salt
1/2 cup sugar
1 tsp. vanilla extract
7 oz. (2 2/3 cups) shredded coconut
Adjust two racks to divide the oven into thirds and preheat oven to 325 degrees. Line two 12 x 15 inch cookie sheets with aluminum foil.
|Break up the chocolates and place them in the top of a double boiler over hot water on moderate heat. When the chocolate has melted, set aside and cool to room temperature.|
|Beat the egg whites with the salt until they hold a firm peak when the beaters are raised.|
|On low speed add the sugar 1 to 2 tablespoons at a time, pausing 10 seconds between additions. Add the vanilla.|
|Increase the speed to high and beat for about 5 minutes more until the meringue is very stiff.|
|Reduce the speed to low and add the cooled chocolate, scraping the bowl with a rubber spatula and beating only until mixed.|
|Remove the bowl from the mixer and, with a rubber or wooden spatula, fold in the coconut.|
|Use a rounded teaspoon of the mixture for each cookie. Place the mounds 1 inch apart on the foil, forming 15 cookies on each sheet.|
They may be stored airtight or only loosely covered. If they feel too soft/moist when they have cooled, let them dry out by storing them so the air can get to them.
Chocolate-Nut Coconut Macaroons: Use abot 1/2 to 3/4 cup pecans, cut into medium-size pieces, and fold them in along with the coconut.
Chocolate Coconut Macaroons with Chocolate Chips: Use about 3/4 cup semisweet chocolate morsels and fold them in along with the coconut.