by Irma Cohen
Coconut macaroons are the most popular and this recipe calls for using chocolate as well.
4 ounces semi-sweet chocolate
2 ounces unsweetened chocolate
2 large egg whites
1/2 cup sugar
1 teaspoon vanilla
2 cups unsweetened coconut, shredded
1. Preheat oven to 375 degrees.
2. Line or lightly grease two cookie sheets.
3. Melt both chocolates in the top of a double boiler placed over simmering water, then let chocolate cool to tepid.
4. Beat egg whites until frothy, about 30 seconds on medium-high speed. Gradually add sugar and continue beating until the mixture is the consistency of marshmallow fluff, about 30 seconds.
5. Blend in vanilla, and then fold in the melted chocolate and then the coconut.
6. Drop rounded tablespoons of the dough about 1 1/2 inches apart onto the greased cookie sheet.
7. Bake for 12 minutes or until the cookies form a light crust. Cool on cookie sheet a few minutes, and then place on wire cooling rack. Makes 18.
Recipe courtesy of Faith Glickman Rossi from “Our Best Recipes” Temple Ahavat Achim Cookbook, 2010. The cookbook is still available and can be purchased at The Bookstore in Gloucester.