Shaped- Chocolate Macaroons
List of Ingredients
Makes 20
4 ounces semisweet chocolate, broken into small pieces
1/4 cup unsweetened cocoa, sifted
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
Recipe
1. Heat oven to 350°. Line a baking sheet with parchment paper.
2. Bring a small saucepan of water to a boil. Reduce to a simmer. Place chocolate in a small bowl; set over saucepan. Stir until chocolate has melted; set aside to cool.
3. In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well.
4. Dampen hands with cold water. Form 1 1/2 tablespoons mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, spacing macaroons about 1 inch apart.
5. Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Transfer sheet to a wire rack to cool. Store macaroons in an airtight container up to 3 days.
Martha Stewart Cookie of the Week
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