Chocolate Spiders: 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.
While the macaroon batter is chilling, melt 3 ounces (90 grams) of semi-sweet
chocolate in a heatproof bowl, placed over a saucepan of simmering water. Remove
from heat and dip stick pretzels into the chocolate and then place on a
parchment-paper or wax-paper lined baking sheet. Let dry.
to 325 degrees F (165 degrees C) and line two baking sheets with parchment
Remove the Chocolate Coconut
Macaroon batter from the refrigerator and place small mounds (heaping
tablespoons) of the batter on the parchment-lined baking sheet, spacing several
inches apart. Bake for about 15 minutes or just until the macaroons are shiny.
Remove from oven and place on a wire rack to cool for a few minutes.
Chocolate Spiders: Take the
warm Chocolate Coconut Macaroons and press two candy eyes and four chocolate
pretzels into each side of the cookies for "legs".
Makes about 20-24 chocolate
Mendelson, Susan and Cruz, Joey.
The Lazy Gourmet. Whitecap Books. Vancouver/Toronto: 2000.