Chocolate Macaroons
Servings: 16 Cookies
What if this year, you passed over the dry, packaged macaroons and made a sinfully-fudgy, entirely flourless, decadent dairy-free mound of chocolate goodness in under 15 minutes? Our fearless chocolate leader Ruth Kennison developed this chocolate coconut macaroon using our favorite flavors from the TCHO line of baking chocolates for Passover and we couldn’t keep our hands off them!
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Equipment
Ingredients
- 4.25 oz Dark Chocolate We use a 70% from TCHO.
- 3 Egg Whites
- ¼ tsp Kosher Salt
- ¼ Cup Cocoa Powder
- ¾ Cup Granulated Sugar
- 2 ½ Cups Sweetened Coconut Flakes
- 1 Tbsp Flaked Sea Salt for garnish
Instructions
- Preheat your oven to 325°F and line two cookie sheets with parchment paper.
- Fill a pot halfway with water and bring it to a simmer.
- Place the chocolate in a heat-proof bowl or double boiler pot and melt the chocolate until it is all nearly melted, stirring often.
- Remove from heat and stir until it is entirely melted. You can also do this in the microwave in 10 second intervals.
- Set the chocolate aside to cool a bit.
- In a large bowl, whisk the egg whites and kosher salt until just a bit foamy.
- Whisk in the cocoa powder and sugar.
- Using a spatula, stir in the melted chocolate and coconut flakes.
- Scoop 8 mounds of macaroons (about 2-½ tablespoons each) onto each cookie sheet and bake for 12-15 minutes. For extra fudgy cookies that spread less, chill the dough for 30 minutes before scooping.
- Garnish with sea salt once out of the oven.
