MARCH 1999

Chocolate Pudding

Chocolate-Coconut Macaroons

Chocolate Bread with Chocolate Chunks and Pecans

My Grandmother's Truffles


Sweet Spot


Chocolate-Coconut Macaroons

Tips: With few ingredients, these are easy to make. They have a semisweet flavor probably more appealing to adults than to children. Nice for the Passover holiday or a wheat-free diet, but they dry out quickly (even when stored airtight), so eat them fast or freeze them.

  • 2 squares (2 ozs.) unsweetened chocolate, chopped
  • 2 squares (2 ozs.) semisweet chocolate, chopped
  • 2 egg whites, from eggs graded "large", at room temperature
  • Few grains salt
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla
  • 2 cups shredded or flaked sweetened coconut, at room temperature
  • 3 ozs.(1/2 cup) miniature semisweet chocolate chips

Place chopped chocolates in small heatproof bowl; set over simmering water on low heat (water should not touch bottom of bowl). Stir often until melted and smooth. Remove from heat and hot water; set aside to cool until just slightly warm. Meanwhile, like baking sheets with aluminum foil, and grease foil lightly with vegetable shortening. Adjust rack to center of oven; preheat oven to 350 degrees F.

In medium bowl, combine egg whites and salt. With hand-held electric mixer or egg beater, beat at high speed until very white, foamy, and increased in volume. Add sugar in 5 or 6 additions, beating at high speed between each. Beat in vanilla. This will be a thick, meringue-like mixture, but it will still flow from the beaters.

Add barely warm melted chocolates, coconut, and chips. Quickly fold into egg white mixture with a rubber spatula (the egg white mixture will stiffen considerably).

Drop by rounded tablespoons onto prepared cookie sheets, leaving 1-1/2" between cookies (these spread somewhat; I place 12 on a 15-1/2" by 10-1/2" sheet). Try to keep the mounds as round as possible.

Bake one sheet at a time in preheated oven for 11 to 13 minutes. When done, cookies will lose their "raw" look and develop a thin crust on their outer surface, which may have some cracks in it. However, if touched, they'll still feel very soft. Do not overbake. Let cookies stand on sheet 4 to 5 minutes before removing to cooling rack. Cool completely before storing airtight or freezing; cookies will harden somewhat as they cool.

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