Chocolate Coconut Macaroons

Ingredients

• 140g dark chocolate
• 10g coconut oil (replace with chocolate if unavailable)
• 130g sugar
• 1/4 cup (20g) cocoa
• 3 large egg whites
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract
• 2 1/2 cups sweetened flaked coconut

Directions

1. In a microwave or in a bowl set over a pan of barely simmering water, melt chocolate until smooth and coconut oil. Cool slightly.
2. In a large bowl, whisk sugar with cocoa until combined. Whisk in whites, salt, vanilla, and coconut extract. Whisk in chocolate mixture until smooth. Fold in coconut. Chill until firm enough to scoop, about 30 minutes.
3. Adjust oven rack to upper-middle position and lower-middle position and preheat oven to 175°C (165°C fan). Line 2 baking sheets with parchment paper or preferably a non-stick baking liner. If using parchment, lightly grease.
4. Using scoop or tablespoon, portion batter by 2 tablespoons each, spacing evenly onto pans (about 8 bicuits per pan). Gently form into mounds.
5. Bake until set and center doesn’t look raw, 13 to 15 minutes. Let bicuits cool on pan 10 minutes, then transfer to a wire rack to cool.