Our Double Chocolate Macaroons are luxuriously rich, delightfully fudgy, and completely devoid of flour! The delightful chewy coconut lends this indulgent treat just the right amount of crunch and texture. This recipe is both speedy and straightforward, guaranteed to gratify your sweet cravings!
Ingredients
- 8 oz of bittersweet chocolate chips
- 2/3 cup granulated sugar
- ¼ cup Rodelle Gourmet Baking Cocoa
- 3 egg whites
- ¼ teaspoon salt
- 1 ½ teaspoons Rodelle Vanilla Extract
- 2 ½ cups sweetened coconut flakes
Directions
- Preheat your oven to 350°F and line two baking sheets with parchment paper; set them aside.
- Begin by melting 4 ounces of bittersweet chocolate using a double boiler. To create a double boiler, fill a small saucepan with about 1 inch of simmering water and place a small to medium-sized bowl containing the chocolate on top of the saucepan. This gentle heating method will melt the chocolate slowly, preventing it from burning.
- In a spacious mixing bowl, combine sugar and cocoa powder using the whisk attachment. Then, add the egg whites, salt, and vanilla extract. Whisk this mixture thoroughly, which should take about 2 minutes.
- Remove the bowl of melted chocolate from the stove. While mixing on low speed, gradually pour the melted chocolate into the cookie mixture. Continue to mix on low to medium speed until the mixture becomes smooth.
- Now, incorporate the coconut flakes into the mixing bowl and blend for approximately 2 minutes until everything is well combined.
- Finally, add the remaining 4 ounces of chocolate chips to the mixing bowl and mix until they are just combined, which should take about 1 minute.
- Using a tablespoon or a scoop, portion the dough into 1-ounce bites, and place them on the prepared baking sheets with parchment paper.
- Bake in the preheated oven for 15 minutes, and then transfer the cookies to a wire rack to cool.
Note: A double boiler consists of a small saucepan with about an inch of simmering water, and atop it, you place a small to medium-sized bowl. Ensure that the bottom of the bowl doesn’t make direct contact with the water. This method allows you to melt chocolate gradually and with gentle heat.