Makes about 22
These dark and fudgy coconut macaroons have a nice hint of orange. Use a microplane-style grater to get the finest, fluffiest shreds of orange rind.
|4||ounces bittersweet chocolate (60 percent to 70 percent cacao), chopped|
|1||teaspoon vanilla extract|
|Finely grated rind of 1 medium orange|
|2||tablespoons unsweetened cocoa powder|
|Pinch of salt|
|1||bag (7 ounces) sweetened shredded coconut (about 3 cups, not tightly packed)|
1. Set the oven at 350 degrees. Line 2 unrimmed baking sheets with parchment paper.
2. In a microwave-safe bowl, place the chocolate. Heat for 20 seconds, stir, and heat 20 seconds more, or until almost melted. Stir and heat 5 seconds more, or until completely melted. If not melted, continue to heat at 5-second intervals. Cool to room temperature.
3. In an electric mixer, beat the egg whites until they form soft peaks. Gradually add the sugar and beat for 1 minute, or until the whites are glossy with firm peaks.
4. Beat in the vanilla, orange rind, cocoa powder, and salt. Mix until blended. Remove the bowl from the mixer stand. Use a large metal spoon to fold in the coconut and chocolate until fully blended. The mixture will be thick.
5. Drop the batter onto the baking sheets in 1½ tablespoon mounds, setting them 2 inches apart. Moisten your fingers and gather any loose bits to make mounds about 1¼ inches tall with slightly pointy tops.
6. Bake for 15 minutes, or until the macaroons are mostly firm to the touch but still feel soft inside. Slide the parchment paper with the macaroons onto a wire rack. When almost cool, transfer them to the rack to cool completely. Store in an airtight container for up to 4 days. Lisa Zwirn