Servings: 3 Dozen
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Food Processor
Ingredients
- 8 oz Dick Taylor Brazil 75% Dark Chocolate Bar (chopped small)
- 14 oz Coconut Flakes (sweetened)
- ½ cup Granulated Sugar
- 3 Large Egg Whites
- ¼ tsp Salt
- ½ tsp Vanilla Extract
Instructions
- Heat oven to 325°F. Line two large baking sheets with parchment paper.
- Heat approximately half of 8 oz Dick Taylor Brazil 75% Dark Chocolate Bar in a small saucepan until just melted, then, off the heat, stir in the remaining chunks until they’re smooth. The residual heat should be enough to melt them and leave the mixture lukewarm; if it’s not, heat the mixture again until just melted, but not very hot.
- In a food processor, blend the coconut for 30 seconds. Add sugar, egg whites, salt and ½ tsp Vanilla Extract and blend until combined, then add the melted chocolate and blend until smooth. Scoop batter into 1 1/2-inch mounds.
- Bake cookies for 15 minutes, until the macaroons are shiny and just set.Enjoy!
Notes
Store covered for 1 week, or in refrigerator up to 3 weeks