These chewy coconut flourless cookies are all about the moist and fudgy center.
Note: If batter feels warm when it's time to fold in the chopped chocolate, let it cool in the fridge slightly before adding, so that the chopped chocolate does not melt.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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Double Chocolate Coconut Macaroons
About This Recipe
|Yield:||makes 14 to 16 cookies|
|Active time:||10 minutes|
|Total time:||1 hour|
|This recipe appears in:||Chocoholic: Double Chocolate Coconut Macaroons|
- 7 ounces bittersweet chocolate, chopped, divided
- 2/3 cup (4 2/3 ounces) granulated sugar
- 1/4 cup (3/4 ounce) cocoa
- 3 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 2 1/2 cups sweetened flaked coconut
In microwave or in bowl set over pan of barely simmering water, melt 5 ounces chocolate until smooth. Cool slightly.
In large bowl, whisk sugar with cocoa until combined. Whisk in whites, salt, vanilla, and coconut extract. Whisk in chocolate mixture until smooth. Fold in coconut and remaining 2 ounces chocolate (see note). Chill until firm enough to scoop, about 30 minutes.
Adjust oven rack to upper-middle position and lower-middle position and preheat oven to 350°F. Line two baking sheets with parchment paper or preferably a non-stick baking liner. If using parchment, lightly grease.
Using scoop or tablespoon, portion batter by two tablespoons each, spacing evenly onto pans (about 8 cookies per pan). Gently form into mounds.
Bake until set and center doesn't look raw, 13 to 15 minutes. Let cookies cool on pan 10 minutes, then transfer to wire rack to cool.