DOUBLE-CHOCOLATE COCONUT MACAROONS
Makes approximately 4 dozen cookies
2 ounces bittersweet chocolate, coarsely chopped
2 ounces semisweet chocolate, coarsely chopped
2 large egg whites, room temperature
Pinch of salt
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 2/3 cups (one 7-ounce bag) sweetened shredded coconut
3/4 cup mini semisweet chocolate chips
Position one rack in the top third and another in the bottom third of the oven and preheat to 325 degrees F. Line 2 baking sheets with aluminum foil.
Combine the bittersweet and semisweet chocolates and melt according to the directions in the packages; set aside.
In a grease-free medium bowl, using a hand-held mixer set at low speed, beat the egg whites until frothy. Beat in the salt. Increase the speed to medium-high and beat until the whites start to form soft peaks. One tablespoon at a time, add the sugar, and continue beating until the whites form stiff, glossy peaks.
Using a rubber spatula, fold in the melted chocolate and the vanilla. Fold in the coconut, and then the chocolate chips. Drop the batter by rounded teaspoonfuls onto the prepared baking sheets, forming neat mounds, leaving about 1 1/2 inches between the cookies.
Bake the cookies for 12 to 14 minutes, until the cookies are just set and the surface looks dull. (Do not overbake, or the macaroons will be dry.) Switch the positions of the baking sheets halfway through the baking time for even baking. Cool the cookies on the baking sheets on wire racks for 2 to 3 minutes. Using a metal spatula, transfer the cookies to wire racks to cool completely. Repeat with the remaining batter.
The cookies can be stored in an airtight container at room temperature for up to 5 days.
CHOCOLATE-ALMOND MACAROONS
Makes 2 dozen cookies
2 cups whole almonds, toasted
1 cup white sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg
1 egg white
1/2 teaspoon almond extract
3/4 cup finely chopped semisweet chocolate
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Finely grind the almonds, sugar, cinnamon and salt in a food processor.
Add the whole egg, the egg white and almond extract to the nut mixture in the processor and process until the mixture holds together.
Transfer to a bowl and stir in the chocolate.
Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper to bake next round of cookies. |