Smitten Kitchen again – these are divine.  They’re crusty on the outside and soft and perfectly puffed on the inside – enjoy!

Dark Chocolate Coconut Macaroons

4 oz. unsweetened chocolate, chopped small

14 oz. sweetened, flaked coconut

2/3 c. sugar

6 T. cocoa powder

3 egg whites

1/4 t. salt

1/2 t. vanilla

Preheat the oven to 325 and line a couple of baking sheets with parchment.  Carefully microwave the chocolate on low in a glass bowl in 30 second increments until it’s just melted then stir it until smooth – you want the chocolate melted, but not hot.  In your food processor, blend the coconut for 1 minute, add in the sugar and cocoa and blend another minute, then lastly the egg whites, salt and vanilla and blend until combined.  Scrape in the melted chocolate and blend one more time until smooth.

Using a tablespoon-sized cookie scoop (it’s worth it to buy a scoop, just for these cookies!), scoop the batter into 1-inch mounds onto the baking sheets.  The cookies can be quite close together as they don’t really spread, so one recipe should nicely fill 2 baking sheets.  Bake the cookies for 15 minutes until they are shiny and just set, and leave them to sit on the baking sheet for 10 minutes after baking – ideally, leave them on the sheets to cool completely.

The cookies will firm up as they cool, they keep beautifully in a container on your counter (until you’ve finished eating them/sharing them) and they also freeze well – feel free to dust them with icing sugar before serving.

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