Dark Chocolate Coconut Macaroons

Added on by Monica Cheng.

The simple ingredients that go into the making of these Dark Chocolate Coconut Macaroons serve a reminder of the beauty of simplicity and small things.

In teaching, we learn to appreciate the small, simple things that can go a long way in furthering a child’s education. It could take the form of purposeful language that sets clear expectations for academic behaviors and positively frames the ability for students to “bounce back” or persevere through a difficult problem.

Entering the life of an educator this year has allowed me to realize that delivering a successful lesson involves the ability to not only effectively convey new concepts but also navigate the social and emotional qualities that are unique to each student. Through it all are the rewards of building relationships with students, getting to know their vibrant personalities, and learning to consistently hold oneself and students to high standards--providing the tools for students “at potential” to succeed.

In these macaroons, the simple ingredients like coconut, sugar, and cocoa coalesce into a beautiful, chocolate-y little coconut balls each with a light dusting of powdered sugar. These munchkins mark the debut of my new Kitchen Aid hand mixer, which has transformed my baking experience.

Happy baking!
Monica

See also:
Banana Bread Muffins
Chocolate Chip Cookies
Juniper and Honey Pots de Creme


Dark Chocolate Coconut Macaroons

From Smitten Kitchen | Yield: 48 macaroons

Ingredients
4 ounces / 115 grams / 1/3 cup unsweetened chocolate, chopped
14 ounces / 400 grams sweetened, flaked coconut
130 grams / 2/3 cup granulated sugar
30 grams / 6 tablespoons cocoa powder
3 egg whites
1/4 teaspoons salt
1/2 teaspoon pure vanilla extract

Directions
Preheat oven to 325F. Line baking sheet with parchment paper.

Melt chocolate. In food processor, blend coconut for a full minute. Add sugar & cocoa powder. Blend for another minute. Add egg whites, salt, vanilla. Then melted chocolate. Scoop batter into 1-inch mounds, using tablespoon measure or cookie scoop. Arrange cookies fairly close together because they don’t spread, just puff.

Bake 15 minutes, or until shiny and just set. Let cool. Dust with powdered sugar. Store in airtight container at room temperature for up to one week. Enjoy!