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
- 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
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 350oF, 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