Chocolate Macaroons - cooking recipe

Ingredients
    cooking spray
    1 (7 ounce) bag sweetened flaked coconut
    3 tablespoons sugar
    2 large egg whites, at room temperature
    2 (1 ounce) semi-sweet chocolate baking squares, melted
    1 teaspoon vanilla extract
    1 pinch salt
Preparation
    Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
    In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
    On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

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