Chocolate Coconut Macaroons
Absolutely spectacularly chocolaty, crispy on the outside, somewhat gooey-chewy inside. One of my all-time favorite cookie recipes. Gluten-free too.
Active Time: 10 min
Total Time: 50 minutes
Ingredients
- 2 1/4 cups semisweet chocolate chips divided, about 8 ounces
- 4 large egg whites
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 cups flaked coconut
Adjust servings: cookies
Units:
Instructions
- Preheat oven to 300°F. Line 2 large rimmed baking sheets with parchment paper.
- Place 1 cup chocolate chips in microwave-safe bowl; microwave on low setting at 30 second intervals, stirring occasionally, until chocolate is melted. Cool slightly.
- Using electric mixer beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy.
- Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate chips.
- Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart.
- Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked.
Recipe Notes
Modified from Epicurious: Chocolate Coconut Macaroons
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