SK week 18 | Dark Chocolate Coconut Macaroons

I originally had something else planned for this week, but allergies and a super busy schedule have had me down for the count. So an easy cookie recipe will suffice. :)

(Here is the Smitten Kitchen post)

You'll need:
4 ounces unsweetened chocolate
14 ounces sweetened coconut flakes
2/3 cup sugar
6 tablespoons cocoa powder
3 large egg whites
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Turn your oven on to 325 degrees and line two baking sheets with parchment paper.

Melt half of the chocolate in a small saucepan until just melted. Turn off the heat and stir in the remaining chocolate until it's all melted. Set aside.

Dump the coconut into a food processor. Process for one minute.

Add the sugar and cocoa powder and process for another minute.

Add the egg whites, salt, and vanilla. Process until combined.

Add the melted chocolate and process until smooth.

This is what you'll have. :)

Use a scoop and place the dough on the lined sheets.

Bake for 15 minutes.

Dust with powdered sugar when they've cooled a bit.

Enjoy! Aren't they adorable?

Final verdict: Delicious and so easy! We all loved them. I only got about 2 1/2 dozen cookies with the scoop size that I have. Deb got 4 dozen. But I think anything smaller than these would be practically bite-sized. I loved that all the mixing was in the food processor. Will definitely make these again!