Ingredients
- 4 ounces semisweet chocolate
- 1/4 cup unsweetened cocoa powder -- sifted
- 3/4 cup sugar
- 2 1/2 cups unsweetened shredded coconut
- 3 large egg whites
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper,
- and set aside. Break chocolate into small pieces, and then transfer to a
- medium heatproof bowl.
- Set bowl with chocolate over a pan of simmering water; stir until
- chocolate is melted. Let cool slightly.
- Pour melted chocolate into a large bowl; add cocoa, sugar, coconut, egg
- whites, vanilla, and salt. Mix with your hands into well combined.
- Dampen clean hands with cold water. Mound 1 1/2 tablespoons mixture into
- a loose haystack shape, and transfer to lined baking sheet. Repeat with
- remaining mixture, arranging macaroons 1 inch apart.
- Bake until just firm to the touch but still soft in the middle, 15 to 20
- minutes. Let cool completely on baking sheet on a wire rack. Store in
- airtight containers at room temperature, up to 3 days.