Last week I texted my friend Lusina to see if she had any treat requests for my upcoming visit to see her and her baby twins. At first she said no, and that I shouldn’t go to any trouble (I mean, has she met me? It’s my joy in life to fulfil treat requests!). But then I got a follow up text at 4am asking for something with coconut. Perfect!

I did a bit of research on Smitten Kitchen the next day and came across these Chocolate Coconut Macaroons, which I haven’t made before. I thought they’d be great for Lusina, but coconut desserts in general don’t get me that excited.

I’m sure you can see where this is going: I LOVED THESE. I seriously could not stop eating them. They have such a rich chocolate flavour, and are nice and chewy from the coconut, and naturally gluten-free (if that’s a concern). Coconut desserts always remind me of Spring, and while it’s still too cold out to even think of that, eating these was a nice reminder that it will eventually arrive.

Chocolate Coconut Macaroons

Source: Smitten Kitchen

Ingredients

• 4 oz unsweetened chocolate, chopped
• 14 oz sweetened flaked coconut
• 2/3 cup sugar
• 6 tbsp cocoa powder
• 3 egg whites
• 1/4 tsp salt
• 1/2 tsp vanilla

Directions

1. Preheat oven to 325° and line two baking sheets with parchment paper.
2. In a small microwave safe bowl, heat the chocolate for one minute, then stir until smooth. If you still have small chunks of chocolate after stirring, put it back in the microwave for about 10-20 more seconds.
3. Add the coconut to the food processor and blend for one minute. Add sugar and cocoa powder and blend again for another minute.
4. Add the egg whites, salt and vanilla and blend until combined, then add the melted chocolate and blend again until combined.
5. Use a cookie scoop or a tablespoon, drop small mounds of cookie dough on the cookie sheet (they won’t spread that much so they can be close together). Bake for 15 minutes, then let cool on the baking sheets for 10 minutes before