Double Chocolate Coconut Macaroons Recipe

1. 1

   In microwave or in bowl set over pan of barely simmering water, melt 5 ounces chocolate until smooth. Cool slightly.

2. 2

   In large bowl, whisk sugar with cocoa until combined. Whisk in whites, salt, vanilla, and coconut extract. Whisk in chocolate mixture until smooth. Fold in coconut and remaining 2 ounces chocolate (see note). Chill until firm enough to scoop, about 30 minutes.

3. 3

   Adjust oven rack to upper-middle position and lower-middle position and preheat oven to 350u00b0F. Line two baking sheets with parchment paper or preferably a non-stick baking liner. If using parchment, lightly grease.

4. 4

   Using scoop or tablespoon, portion batter by two tablespoons each, spacing evenly onto pans (about 8 cookies per pan). Gently form into mounds.

5. 5

   Bake until set and center doesn't look raw, 13 to 15 minutes. Let cookies cool on pan 10 minutes, then transfer to wire rack to cool.

* Per serving · 4 servings · Values may vary.

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