Chocolate Almond Macaroons

Name: Chocolate Almond Macaroons
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1⅔ cup blanched almonds (chopped); 2 cups plus 2 tablespoons sweetened shredded coconut (flaked or shredded); 3 ounces bitter-sweet chocolate or semi-sweet chocolate (melted and cooled to room temperature); 3 large egg whites (whipped to soft peaks); 1 cup white sugar (gradually added)

Dark cookies with a crisp exterior and chewy interior, featuring coconut flakes, almonds, and chocolate.

35 min

Easy

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Ingredients

blanched almonds (chopped) 1⅔ cup

sweetened shredded coconut (flaked or shredded) 2 cups plus 2 tablespoons

bitter-sweet chocolate or semi-sweet chocolate (melted and cooled to room temperature) 3 ounces

large egg whites (whipped to soft peaks) 3

white sugar (gradually added) 1 cup

Instructions

Preheat and Prepare

Place the rack in the center of the oven. Preheat the oven to 350°F. Line the baking sheet with parchment paper or greased aluminum foil. Mix the chopped almonds and shredded coconut and set aside.

Melt Chocolate

Place the chocolate in the top of a double boiler or in the microwave (medium power) to melt, stirring frequently. Cool to room temperature.

Whip Egg Whites

Whip the egg whites until they hold soft peaks. Gradually add the sugar in small batches, continuing to whip until the mixture is very stiff and glossy.

Fold Mixture

Alternately fold the nut mixture and melted chocolate into the whipped egg whites, starting and ending with the nut mixture.

Shape and Bake

Use a teaspoon to portion the dough, placing about 1 inch apart on the baking sheet. Bake individually until the cookies are light brown, about 15 minutes.

Cool

Move the baking sheet to a wire rack and let stand until the cookies are slightly cooled. Carefully peel the cookies from the paper or foil and transfer to the wire rack to cool completely.