This one is from one of my fav recipe blogs – Smitten kitchen. How can you go wrong with coconut and chocolate? These are so good – chewy, crunchy, coconut, chocolate goodness.
4 ozs unsweetened chocolate, chopped small
14 oz. sweetened, flaked coconut
2/3 c coconut palm sugar
6 TBSP cocoa powder
3 large egg whites
1/4 tsp flaked sea salt
1/2 tsp vanilla
Heat oven to 325°F. Line two large baking sheets with parchment paper.
Melt chocolate in the microwave on 50% power and cook in 30 second intervals until melted.
In a food processor, blend the coconut for one full minute. Add sugar and cocoa powder, blend another full minute. Add egg whites, salt and vanilla and blend until combined, then the melted chocolate until smooth. With a tablespoon measure, scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit.
Bake cookies for 15 minutes, until the macaroons are shiny and just set. Let them rest on the tray for 10 minutes after baking.
Store in an airtight container.
Makes about 36.