Anyways, these macaroons are absolutely delicious! They are really quick and easy and make a ton of cookies, so it is one of my favorite recipes! The chocolate really adds flavor to them. They puff a lot in the oven, creating a sort of hard shell on the outside and soft chewy goodness on the inside. And although it makes nearly 4 dozen cookies, these go by real fast!
Chocolate Coconut Macaroons
- 2 cups semisweet or bittersweet chocolate chips
- 4 large egg whites
- pinch of salt
- 1 cup sugar
- 2 tsp. vanilla
- 1½ cups sweetened flaked or shredded coconut
Move oven rack to center position. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or grease lightly.
Place chocolate chips in microwave safe bowl and microwave until melted; about 1½ minutes. Stir until all the chocolate chips are completely smooth and set aside to cool. With electric mixer on medium-high speed beat egg whites until foamy, about 30 seconds. Add a pinch of salt and beat until soft peaks form. Add sugar, one tablespoon at a time, beating for 10 seconds after each addition, until stiff peaks form, about 6 minutes total. Beat in vanilla. Fold in the coconut and melted chocolate. Make sure to scrape the bottom of the bowl so all the chocolate is incorporated into the egg white mixture.
Drop batter by the tablespoon, 1 inch apart, on prepared baking sheet (batter will stiffen as it stands). Bake until macaroons puff, 10 to 13 minutes. (Do not allow the edges to brown.) Cool on baking sheet on wire rack, 1 to 2 minutes. Transfer macaroons to rack to cool completely.