Chocolate-Coconut Macaroons
List of Ingredients
2 squares (2 ozs.) unsweetened chocolate, chopped
2 squares (2 ozs.) semisweet chocolate, chopped
2 large egg whites, at room temperature
Few grains salt
1/2 c. sugar
1 tsp. vanilla
2 c. shredded or flaked coconut, at room temperature
3 ozs. (1/2 c.) miniature semisweet chocolate chips
Recipe
Place chopped chocolates in small heatproof bowl. Set over simmering water on low heat (water should not touch bottom of bowl); stir often until melted and smooth. Remove from heat and hot water, and set aside to cool until only slightly warm. Meanwhile, line cookie sheets with aluminum foil; grease foil lightly with solid vegetable shortening. Preheat oven to 350°F; adjust rack to center of oven.
In medium bowl, combine egg whites and salt. With hand-held electric mixer (or egg beater), beat at high speed until very white, foamy, and increased in volume. Add sugar in about 5 or 6 additions, beating at high speed between each. Add vanilla and beat in. This will be a thick, meringue-like mixture, but it will still flow from the beaters (it won't "peak" like a true meringue).
Add barely-warm chocolate, coconut, and chips. Quickly fold into egg white mixture with a rubber spatula (the egg white mixture will stiffen considerably).
Drop by rounded tablespoons onto prepared cookie sheets, leaving 1-1/2" between cookies (these spread somewhat; I place 12 on a sheet that is 15-1/2" by 10-1/2"). Try to keep the mounds as round as possible.
Bake one sheet at a time in preheated oven for 11-13 minutes. When done, cookies will lose their "raw" look. They'll develop a thin crust on their outer surface, and it may have some cracks in it. However, if touched, they will still feel very soft. Do not overbake; they will harden somewhat as they cool. Let cookies stand on sheet for 4 or 5 minutes before removing to cooling rack. Cool completely before storing airtight.
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