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Double-Chocolate Coconut Macaroons
2 ounces bittersweet chocolate,
2 ounces semisweet chocolate,
2 large egg whites, at room temperature
Pinch of salt
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 2/3 cup (one 7-ounce bag)
sweetened shredded coconut
3/4 cup mini semisweet chocolate chips
1. Position one rack in the top third and another in the bottom
the oven and preheat to 325 degrees F. Line 2 baking sheets with
2. Combine the bittersweet and semisweet chocolates; place them in
top of a double boiler over hot, not simmering, water. Melt the choco-
until smooth. (Chocolate that has been overheated may
scorch, lose flavor and turn coarse
and grainy. Stir melting chocolate
after it has begun to liquefy. Because of the
sensitivity of milk solids
to heat, milk and white chocolates should be stirred almost
while dark chocolate need
only be stirred frequently during melting.)
3. In a grease-free medium bowl, using a hand-held mixer set at low
speed, beat the egg whites until frothy. Beat in the salt. Increase the
medium-high and beat until the whites start to form soft
peaks. One tablespoon at a time,
add the sugar, and continue beating
until the whites form stiff, glossy peaks. Using a
rubber spatula, fold
in the melted chocolate and the vanilla extract. Fold in the coconut,
and then the chocolate chips.
4. Drop the batter by rounded teaspoonfuls onto the prepared baking
sheets, forming neat mounds, leaving about 1 1/2 inches between
the cookies. Bake the
cookies for 12 to 14 minutes, until the
cookies are just set and the
surface looks dull.
(Do not overbake,
or the macaroons will be dry.)
Switch the positions of the baking
halfway through the baking time
for even baking.
5. Cool the cookies on the baking sheets on wire racks for 2 to 3 min-
utes. Using a metal spatula, transfer the cookies to wire racks to
Repeat with the remaining batter. The cookies
can be stored in an airtight container at
room temperature for up
to 5 days.
Featured Archive Recipes:
Chocolate Macaroons II
Double Coconut Macaroons
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