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| Does this look like meatballs to you? Best ever, moist, molton chocolate and moist coconut, enjoy, I did |
Melt the chocolate (I actually use the microwave in 30 second aliquots), until melted, takes about 1 1/2 minutes
In a large bowl, whisk together the egg whites, cocoa powder, sugar, salt and vanilla extract. Stir in the coconut and melted chocolate, making sure the coconut is well coated. Cover and refrigerate for about one hour, or until firm
Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.
Place small mounds (heaping tablespoons ) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 minutes or until the macaroons are shiny. Remove from oven and let cool on the baking sheet for about 10 minutes and place on a wire rack to cool.
Makes about 20-24 macaroons.
At least 100 calories per macaroon, so good for 3 at a meal with lean meat/beans and veggies, to make to 500 calories
INGREDIENTS:
4 ounces (115 grams) semisweet or bittersweet chocolate, chopped, I used a combination of 80% chocolate bars and ghiardelli semi-sweet chocolate chips, and just estimated the amount, about one large bar (3.5 ounces) and a handful of chocolate chips
3 large (90 grams ) egg whites, I definitely did NOT measure this, just took 3 egg whites, unfortunately some of the yolk fell in
1/4 cup (25 grams) cocoa powder (regular or Dutch-processed)
3/4 cup (150 grams) granulated white sugar
1/4 tsp salt (a couple of pinches)
1 tsp pure vanilla extract (a capful)
2 1/2 cups (220 grams) sweetened coconut (shredded or flaked), I used the moist Angel coconut, this is loosely packed, maybe that's why the coconut blondie was too dry, I packed the coconut and it was not the moist variety
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