To balance the sweetness of the chocolate pair this dessert with a glass of dry Joseph River Shiraz.
4 ounces high quality semi sweet or bittersweet chocolate chopped
3 large egg whites
¼ cup cocoa powder
¾ cup granulated white sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract
2 ½ cups sweetened coconut
Preheat oven to 350 degrees and line two baking sheets with parchment paper
In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate. Set aside.
Meanwhile, 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. If the mixture is to soft, refrigerate for about 30 minutes
Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheets, spacing several inches apart. Bake for 15 minutes or until the macaroons are shiny. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool
Makes about 20 macaroons
