Chocolate Coconut Macaroons 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 ...
Baking my way through Maida Heatter's recipes