Awesome Chocolate MacaroonsUser Submitted Recipe
3 cups or 18 ounces high quality, 60% cocoa bittersweet chocolate or chips (such as Ghirardelli)
6 extra-large or jumbo egg whites
1½ cups superfine sugar (or regular sugar per Note below)
1 tablespoon good quality vanilla extract, not imitation
8 cups sweetened flaked coconut
Parchment paper for pans
Preheat oven to 325°.
Line baking sheets with parchment.
Melt the chocolate or chocolate chips over a double boiler or very carefully in the microwave. Do not burn. Allow to cool.
Note: If you cannot locate superfine sugar, put regular sugar in a blender and blend until it is a finer grain so that it will dissolve more easily into the egg whites.
In the stand mixer with a very clean and dry bowl, beat the egg whites to soft peaks. Slowly add the superfine sugar. Beat on high speed until stiff peaks form.
Gently mix in the vanilla.
Reduce the mixer speed and slowly add the chocolate but do not deflate the egg whites.
Remove the bowl from the stand and incorporate the coconut with a large plastic spatula.
Use a small ice cream scoop (approximately 1 ounce size or #40) or about 2 tablespoon measures to place mixture on baking sheets 2 inches apart. Bake for 18 minutes.
Optional: Use a larger scoop, place 3 inches apart and bake a bit longer. Time depends on size of scoop. A 4-ounce scoop takes 25 minutes and results in a huge macaroon.
Do not overbake.
Slide the macaroons still on the parchment onto a cooling rack. Remove from paper when cool and store in a air-tight container if there are any left over. Enjoy!