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Chocolate Coconut
Macaroons: In a stainless steel bowl, over a
saucepan of simmering water, melt the chocolate. Set aside.
Meanwhile, in a large bowl, whisk
together the egg whites, cocoa powder, sugar, salt, and vanilla extract. Stir in
the coconut and melted chocolate, making sure the coconut is well coated. Cover
and refrigerate for about one hour, or until firm.
Preheat oven
to 325 degrees F (165 degrees C) and line two baking sheets with parchment
paper.
Place small mounds (heaping
tablespoons) of the batter on the parchment-lined baking sheet, spacing several
inches apart. Bake for about 15 minutes or until the macaroons are shiny.
Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 20 - 24
Macaroons.
Source:
Mendelson, Susan and Cruz, Joey.
The Lazy Gourmet. Whitecap Books. Vancouver/Toronto: 2000.
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