National Macaroon day
The weird thing about this week is there is National Macaroon Day and National Chocolate Macaroon Day. I don’t know why these are in the same week or even why they need their own separate holiday. Nonetheless, I am combining the two and making chocolate macaroons to satisfy both holidays, so be expecting a link back here on Thursday, National Chocolate Macaroon Day.
These aren’t like the macaroons you are used to seeing – those cute like sandwich like cookies. These remind me of a combination of macaroons, cookies, and brownies. But the important thing is that they have the typical macaroon ingredients – coconut, meringue, and chocolate.
From Bev Heinecke via Bon Appetit
1 1/3 cups mini semi-sweet chocolate chips (about 8 ounces), divided
2 large egg whites
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut
- Preheat oven to 325 degrees F. Line 2 large rimmed baking sheets with parchment paper and set aside. Place 1 cup chocolate chips in microwave-safe bowl until chocolate is melted, stirring occasionally. Cool just to room temperature.
- Using an electric hand mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate chips.
- Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer. Cool cookies on sheets on racks. Store airtight at room temperature up to 2 days.