Chocolate Macaroons
4 oz. semisweet chocolate
Preheat the oven to 375F. Line a cookie sheet with parchment
2 oz. unsweetened chocolate
2 large egg whites
1/2 c. sugar
1 tsp. vanilla
2 c. shredded coconut
Melt both chocolates in the top of a double boiler placed
over simmering water, then cool the chocolate to tepid.
Beat the egg whites in a medium-sized mixing bowl with an
electric mixer on medium-high speed until frothy, about 30 seconds.
Gradually add the sugar and continue beating until the
mixture is the consistency of marshmallow fluff, about 30 seconds more. Blend in the vanilla, fold in the melted
chocolate, then the coconut.
Drop rounded tablespoonfuls of the dough about 1 1/2 inches
apart onto the prepared cookie sheet.
Bake the cookies until al light crust forms on the outside,
about 13 minutes. Cook on the cookie
sheet or remove the cookies to a cooling rack.
0 comments:
Post a Comment