It has been so hot lately (above usual temperatures for Johannesburg) that baking has been a slight challenge, basically because my “vintage” gas oven also doubles as a furnace. Not optimal in 35 degrees plus! But with macaroons being so quick to make and bake, the quest was on for a chocolate macaroon variation, and thanks to Martha Stewart, the gluten-free chocolate coconut macaroon search did not take long. You can find the original recipe here.
- 115 grams semisweet chocolate
- ½ cup unsweetened cocoa powder, sifted
- ¾ cup sugar
- 2½ cups unsweetened shredded coconut
- 3 large egg whites
- 1 teaspoon pure vanilla extract
- Pinch of salt
Preheat the oven to 180 degrees. Line a baking sheet with parchment paper, and set aside. Break chocolate into small pieces, and then transfer to a medium heatproof bowl.
Set the bowl with chocolate over a pan of simmering water and stir until chocolate is melted. Let this cool slightly. Pour the melted chocolate into a large bowl; add the cocoa, sugar, coconut, egg whites, vanilla, and salt. Mix with your hands until well combined.
Dampen clean hands with cold water. Mound about 1½ tablespoons of the mixture into a loose haystack shape, and transfer to lined baking sheet. Repeat with remaining mixture, arranging macaroons 1 inch apart.
Bake until just firm to the touch but still soft in the middle, for about 15 to 20 minutes. Let cool completely on baking sheet on a wire rack. Store in airtight containers at room temperature, up to 3 days.
The first batch of these macaroons mysteriously disappeared before a photo could be taken (yes, they were eaten). The second batch lasted only slightly longer. If you are a chocolate person then these macaroons are for you. Thanks Martha, I owe you one!