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. Then whisk in the 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.
to 325 degrees F (165 degrees C) and line two baking sheets with parchment
Macaroon batter from the refrigerator and place small mounds (about a heaping
tablespoon) of the batter on the parchment-lined baking sheet, spacing several
inches apart. Bake for about 13-15 minutes or just until the macaroons are shiny
and still a little soft in the center.
Remove from oven and place on a wire rack to cool for a few minutes.
Take the warm Chocolate Coconut Macaroons and press two candy eyes and pieces of
licorice into each side of the cookies for "legs".
Makes about 20-24 chocolate
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