Chocolate Coconut Macaroons Friday, December 8, 2017 CW20


3/4 cup powdered sugar
1/2 cup granulated sugar
3 tablespoons flour
3 tablespoons unsweetened cocoa
4 large egg whites
1 teaspoon vanilla extract
2 cups flaked sweetened coconut


Preheat oven to 325 deg. Line 2 baking sheets with parchment paper. Sift together sugars, cake flour, and cocoa in a large bowl. Beat egg whites with a mixer at high speed 1 minute or until soft peaks form. Reduce mixer speed to low, add vanilla, and slowly spoon in sugar mixture. Gently fold in coconut, 1 cup at a time. Drop batter by heaping tablespoonfuls onto prepared pans about 1 inch apart. Bake at 325 deg for 22 minutes. Cool completely on pan.