Chocolate Coconut Macaroon

Directions

Position racks in upper and lower thirds of oven, preheat to 250°F.

Line 2 large baking sheets with parchment paper or baking mats, or coat with cooking spray.

Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined.

Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, about 7 minutes.

Sift cocoa over the mixture and gently fold together with a rubber spatula until just incorporated.

Spoon the meringue into a gallon-size sealable bag (or pastry bag fitted with a ½-inch tip).

Seal the bag, pressing out as much air as possible.

If you are using a bag, then cut a ½-inch hole in one corner of the bag.

Pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets.

Make about 30 macaroons.

Bake on the upper and lower racks for 50 minutes.

Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1½ hours.

Melt semisweet and white chocolate separately and drizzle or pipe onto the cooled meringues.

Let stand until it sets.

Store in an air-tight container or freeze for up to 3 months.