Chocolate Coconut Clouds
These chocolate cookies are the perfect size when you want something big and chocolaty. I like to serve them for dessert, lightly dusted with confectioner’s sugar. But even without the dusting their taste and texture is so light and airy, just like a cloud. Alternatively, you can make these much smaller, scooping them by the teaspoon.
Yield: 16 large cookies
8 ounces bittersweet
Need: 2 baking sheets, lined with parchment paper
Preheat oven to 350 F (180 C)
In a microwave-safe bowl, microwave chocolate, uncovered, on Medium (50%) for 1 to 2 minutes, stirring every 30 seconds, or until chocolate is soft and almost melted. Stir until completely melted and smooth. Let cool slightly.
In a bowl, using an electric mixer, whip egg whites until soft peaks form. Gradually add sugar, whipping until stiff peaks form. Gently fold into chocolate just until blended. Fold in coconut.
Scoop batter with 1/4-cup measure and mound on prepared baking sheets, about 3 inches apart. Bake in preheated oven for 15 to 18 minutes or until puffed, cracked and lightly firm to the touch. Let cool completely on baking sheets on racks.
Don’t make these cookies on a rainy day, as the moisture will affect the
cookies (they won’t be crisp, but will be sticky instead). These cookies are
best eaten the day they’re made.