I Love Chocolate

by Stephanie Zonis


Chocolate-Coconut Macaroons

About 20 cookies


I'm not certain how many people like coconut, but I do. These easy-to-make little macaroons have few ingredients, but they are moist, chewy, and very chocolatey, with a semisweet flavor that would probably be more pleasing to adults than to kids. I have noticed that these dry out very quickly, even when stored airtight, so eat them fast, or bring them to your local chapter meeting of Coconut Lovers Anonymous! These freeze well. I can find only sweetened shredded coconut in local markets, so that's what I use.


2 squares (2 ozs.) unsweetened chocolate, chopped
2 squares (2 ozs.) semisweet chocolate, chopped
2 egg whites, from eggs graded "large", preferably at room temperature
Few grains salt
1/2 c. sugar
1 tsp. vanilla
2 c. shredded or flaked coconut, at room temperature
3 ozs. (1/2 c.) miniature semisweet chocolate chips


Place chopped chocolates in small heatproof bowl. Set over simmering water on low heat (water should not touch bottom of bowl); stir often until melted and smooth. Remove from heat and hot water, and set aside to cool until only slightly warm. Meanwhile, line cookie sheets with aluminum foil; grease foil lightly with solid vegetable shortening. Preheat oven to 350°F; adjust rack to center of oven.

In medium bowl, combine egg whites and salt. with hand-held electric mixer (or egg beater), beat at high speed until very white, foamy, and increased in volume. Add sugar in about 5 or 6 additions, beating at high speed between each. Add vanilla and beat in. This will be a thick, meringue-like mixture, but it will still flow from the beaters (it won't "peak" like a true meringue).

Add barely-warm chocolate, coconut, and chips. Quickly fold into egg white mixture with a rubber spatula (the egg white mixture will stiffen considerably).

Drop by rounded tablespoons onto prepared cookie sheets, leaving 1-1/2" between cookies (these spread somewhat; I place 12 on a sheet that is 15-1/2" by 10-1/2"). Try to keep the mounds as round as possible.

Bake one sheet at a time in preheated oven for 11-13 minutes. When done, cookies will lose their "raw" look. They'll develop a thin crust on their outer surface, and it may have some cracks in it. However, if touched, they will still feel very soft. Do not overbake; they will harden somewhat as they cool. Let cookies stand on sheet for 4 or 5 minutes before removing to cooling rack. Cool completely before storing airtight.


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This page created October 1998