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3½ cups (14 oz/440 g) shredded

dried sweetened coconut

¾ cup (6 oz/185 g) sugar

5 large egg whites, lightly beaten

1½ teaspoons pure vanilla extract

¼ teaspoon almond extract

¾ lb (375 g) bittersweet or

semisweet chocolate, finely

chopped

MAKES ABOUTMAKES ABOUT

18 MACAROONS18 MACAROONS

Chocolate–Coconut Macaroons

An ideal gluten-free treat, these macaroons are delicious and decadent for any occasion. For a more

intense coconut flavor, spread the shredded coconut on a baking sheet and toast in the preheated oven

just until it begins to color, about 6 minutes, and let cool before using.

Line a baking sheet with parchment paper. In a bowl, combine the coconut, sugar, egg

whites, and vanilla and almond extracts and stir well. Spread on the prepared baking

sheet and refrigerate until cold, about 30 minutes.

Preheat the oven to 300°F (150°C). Line another baking sheet with parchment paper.

Scoop up the coconut mixture by heaping tablespoonfuls and pack into small, rounded

domes. Place on the prepared baking sheet.

Bake until the macaroons are golden, about 30 minutes. Transfer the macaroons to a wire

rack and let cool completely. Line the baking sheet with a fresh sheet of parchment paper.

Place the chocolate in a heatproof bowl set over but not touching barely simmering water

in a saucepan and heat, stirring often, until melted and smooth. Remove the bowl from

over the water. Dip the bottom of each macaroon in the melted chocolate to a depth of

about

1

/

4

inch (6 mm). Place, chocolate side down, on the prepared baking sheet.

Refrigerate until the chocolate is firm, about 1 hour.

TIP These macaroons are great make-ahead cookies. Refrigerate them in an airtight

container for up to 3 days. Let stand at room temperature for about 1 hour before serving.

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COOKIES, BARS & BROWNIES