- 1 pound 2 ounces semisweet chocolate, finely chopped
- 9 ounces unsweetened chocolate, finely chopped
- 9 egg whites
- 2 1/4 cups superfine sugar
- 1 1/2 tablespoons vanilla
- 12 cups coconut
Preheat the oven to 325 degrees F. Line sheet pans with parchment. Melt the chocolate in a double boiler.
Beat the egg whites in a standing mixer to soft peaks. Gradually add the sugar and beat on high speed to stiff peaks. Mix in the vanilla. Turn the mixer down and slowly incorporate the melted chocolate.
Pour chocolate mixture in a large bowl. Fold in the coconut. Use a 4-ounce ice cream scoop to portion onto the sheet pans.
Bake for about 25 minutes. Do not to overbake them!
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Glenn and Lisa Marie Van Dyck