These cookies were made after the cookie swap so none of the girls got to taste them. I made them after having a conversation with my mom about Aunty Anita's Chocolate Chip Meringue Cookies. My mom was reminding me of a chocolate coconut meringue cookie which my grandmother used to make. She didn't have the recipe so I searched the internet and was able to find these Chocolate Coconut Macaroon which seemed pretty close. I found this recipe on the Joy of Baking site.
These macaroons were extremely easy to make and within 30 minutes they were mixed, cooked and cooling on the racks. The cookies are slightly dense, very sweet and extra fudgy. My kind of chocolate cookie. I brought them to work and they were thoroughly enjoyed by co-workers as well as clients. As I am writing this article, I am wishing I had a few.
A quick and easy macaroon recipe that will satisfy any chocolate craving. Whip up a batch, and hide a few because they will disappear.
4 ounces of bittersweet chocolate, chopped
3 large egg whites
1/4 cup of cocoa powder
3/4 cup of white sugar
1/4 teaspoon of salt
1 teaspoon of vanilla
2-1/2 cups of sweetened coconut (shredded or flaked)
Preheat oven to 325 degrees F (165 degrees C).
In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate. Set aside.
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.
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.
Yields 20 - 24 macaroons.