Ingredients
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4 eggs
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3 cups unsweetened shredded coconut
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1 1/4 cups sugar
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1/2 (3.5 oz) bar dark chocolate (72%)
Steps
1
Preheat the oven to 350° F.
2
Separate the eggs. Put the egg whites in a large, clean bowl. Reserve the egg yolks for another purpose.
3
Add the coconut and the sugar to the egg whites and beat briskly until a cohesive batter forms.
4
On a parchment-lined baking sheet, spoon 10 2-tablespoon mounds of batter.
5
Bake the macaroons in the middle of the oven for about 20 minutes or until golden brown. Remove from the oven and let cool.
6
Break or chop the chocolate into small pieces and put in a glass or metal bowl that fits over a saucepan without touching the bottom.
7
Fill a saucepan with a couple of inches of water and bring to the boil.
8
Take the water off the heat and place the bowl over the pan. Make sure the bowl does not touch the water. Stir the chocolate until melted. Remove from saucepan.
9
Use a fork to drizzle melted chocolate over the tops of the cooled macaroons.
