It's always so hard getting started on Mondays, so let's make it a little easier with some chocolate, shall we? Specifically chocolate macaroons, but not just any ordinary ones, no sir! These have cocoa powder and melted chocolate in them, as well as shredded coconut, making for an intensely chocolate/coconutty experience. And then there's the chewiness. OMG!! It's divine! But that's not all, because just as you think that chewy chocolate with coconut is what these are all about, you get a bite of the fudgy center and...words cannot do these little guys justice!! You've got to experience them for yourself. As soon as possible! Which shouldn't be too hard, 'cause they're also a snap to make. No mixer required! So whip up a batch for Passover, Easter or no reason at all, maybe like because it's Monday. And just like that the week's looking up!
Speaking of looking up, here are some other tried and true flourless favorites: Chocolate Swirled Meringues, Black and White Coconut Macaroons, Chocolate Almond Macaroons, Coconut Lime Macaroons, Chocolate Dipped Coconut Macaroons, Coconut Chocolate Tartlets, Meringues with Walnuts and Chocolate and "Can't Believe These Are Gluten-Free" Brownie Cookies.
Chewy Double Chocolate Coconut Macaroons
Makes 2 dozen
Prep Time: 10-12 minutes; Bake Time: 25 minutes
- 1/2 cup plus 1 1/2 tablespoons chopped dark chocolate (115 grams)
- 3 large egg whites
- 1/4 cup plus 1 tablespoon unsweetened cocoa powder (not dutch-processed)
- 3/4 cup plus 2 teaspoons sugar
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 1/2 cup sweetened flaked coconut (340 grams)
1. Preheat oven to 350ºF and line a large rimmed baking sheet with parchment paper. Set aside.
2. Place the chopped chocolate in the bowl of a double boiler over barely simmering water (don't let the water touch the bottom of the bowl, so only fill the pot 1/3 way full) and melt the chocolate, stirring until smooth. Remove the bowl from the heat and set it aside to cool a bit.'
3. In a large bowl, place the egg whites, cocoa, sugar, salt and vanilla and mis well together. Add in the melted chocolate and mix until well blended. Then, stir in the coconut.
4. Drop small walnut-sized balls of the mixture (about 1 1/2 teaspoon sized) onto the prepared pan--you can place these fairly close to each other because they won't spread while cooking and bake for about 25 minutes. You want these to be crispy on the outside but still soft on the inside, so don't over bake. Transfer the tray to a cooking rack and let cool completely. Store macaroons in a sealed container at room temperature for up to a week.
Note: Recipe adapted from Zingerman's Bakehouse by Amy Emberling and Frank Carollo.