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Chocolate Chunk Macaroons




Source of Recipe


martha stewart


List of Ingredients




/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1/2 cup semisweet chocolate chunks (about 3 ounces)
1 teaspoon pure vanilla extract
Pinch of salt



Recipe



1. Preheat oven to 350°. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.

2. Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.

3. Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.