Gluten-Free Dark Chocolate Coconut Macaroons
Smitten Kitchen
- 4 oz unsweetened chocolate, chopped small
- 14 oz sweetened, flaked coconut
- 2/3 c granulated sugar
- 6 tbsp cocoa powder
- 3 large egg whites
- 1/4 tsp salt
- 1/2 tsp vanilla
Heat oven to 325. Line two baking sheets with parchment paper. In a small saucepan, heat half of the chocolate pieces over low heat just until melted. Remove from heat. Add the remaining chocolate pieces and stir until melted. The residual heat should be enough to finish melting the chocolate. Set aside. In separate bowl, whisk together the remaining ingredients. When chocolate has cooled to lukewarm, stir into egg and coconut mixture until fully incorporated. Scoop by rounded, heaping teaspoonfuls onto baking sheets. You can space these fairly close together because they will barely spread. Bake for 15 minutes or until set, but still shiny on the top. Remove from the oven and let sit for 10 minutes before moving them to wire racks to cool completely.