I love chocolate and I love coconut, put them together and I am very happy. This recipe is not only simple and delicious, it is dairy and gluten free, so it’s a crowd pleaser for everyone. Hope you enjoy!

Chewy Chocolate Macaroons

Ingredients

• 4 large egg whites
• 3 cups sweetened shredded coconut
• 2 tablespoons sugar
• 2 teaspoons pure vanilla extract
• Slightly rounded ¼ teaspoon salt
• 2 oz. semisweet chocolate, chopped
• 1½ oz. bittersweet chocolate, chopped

Directions

Combine all of the ingredients in a large heatproof mixing bowl, preferably stainless steel. Set the bowl on a medium pot of simmering water, creating a double broiler. Stir mixture with a silicone spatula, scraping the bottom to prevent burning, until the mixture is very hot and very sticky (5-7 minutes). Remove from heat and set aside for 30 minutes.

Preheat oven to 350^oF, with the racks at the upper and lower third of the oven, and line two cookie sheets with parchment paper. Spoon rounded tablespoons of batter 2 inches apart on sheets and flatten each with your fingers. Bake for 13-17 minutes, rotating the pans halfway through. Transfer the parchment paper with the cookies on racks to cool, then enjoy!

Source: Alice Medrich