Chocolate-Coconut Macaroons from Cooking Light April 2015

1. 1

   Preheat oven to 325 degrees.

2. 2

   Line 2 baking sheets with parchment paper.

3. 3

   Sift together sugars, cake flour, and cocoa in a large bowl.

4. 4

   Beat egg whites with a mixer at high speed 1 minute or until soft peaks form.

5. 5

   Reduce mixer speed to low, add vanilla, and slowly spoon in sugar mixture.

6. 6

   Gently fold in coconut, 1 cup at a time.

7. 7

   Drop batter by heaping tablespoonfuls onto prepared pans about 1 inch apart.

8. 8

   Bake at 325 degrees for 22 minutes.

9. 9

   Cool completely on pan.

10. 10

    May drizzle with thin ganache, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.