These little macaroons are deeply rich and so easy to make (I made them practically one handed since I had my toddler in my other arm on my hip the entire time). You can make them look more circular if you use a cookie scoop but I didn't have one small enough...plus I like the rustic look of the rough edges. Have a glass of milk handy when you take a bite...you're going to want it!
This recipe makes 3-4 dozen cookies.
4 oz. unsweetened chocolate, chopped into small pieces
14 oz. bag of sweetened coconut
2/3 C sugar
6 TBSP cocoa powder
3 egg whites
1/4 tsp salt
1/2 tsp vanilla extract
powdered sugar for dusting
Preheat the oven to 325.
Line two cookie sheets with parchment paper.
Melt 1/2 of the unsweetened chocolate in a small saucepan on medium-low heat.
Remove the pan once the chocolate is melted and stir in the rest of the chocolate. It should melt right into the previously melted chocolate.
In a food processor, blend the coconut for 1 minute.
Add the sugar and cocoa powder to the coconut and blend it for 1 more minutes.
Add the egg whites, salt, and vanilla and blend until it just combined.
Add the chocolate and blend the mixture until it is smoother (there will still look like there are small granules, but the ingredients will be well incorporated).
Place the dough on the parchment paper in 1" rounds (the shape you put them on the sheet as is the shape they will remain during cooking). Use a cookie scoop if you have one...mine was too big so I just used small spoonfuls.
Bake each pan of cookies for 15 minutes.
Remove the pan from the oven and let the cookies sit on the parchment paper for another 10 minutes.
Remove the cookies from the pan and dust with a little bit of powdered sugar.
Store the cookies in an airtight container.
This recipe is slightly adapted (in the directions) from smittenkitchen.com.
No comments:
Post a Comment