Macaroons: In a heatproof
placed over a
saucepan of simmering water, melt the chocolate. Set aside to cool to room
Then, in a large bowl, lightly whisk
the egg whites. Add the cocoa powder, sugar, salt, and vanilla extract and whisk
to combine. Stir in
the coconut and melted chocolate, making sure the coconut is completely coated
with the chocolate mixture. Cover
and refrigerate for about one hour or until firm.
to 325 degrees F (165 degrees C) and line two baking sheets with parchment
Place small mounds (a heaping
tablespoons) of the batter on the parchment-lined baking sheet, spacing about
inches (5 cm) apart. Bake for about 13-15 minutes or until the macaroons are shiny
and just set.
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 24
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