Ingredients
- 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
Directions
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.
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By heather_bragg1_...
Powder Springs, GA
on April 17, 2011
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Great recipe and very easy! Used snomyzr_2396069's measurements and they turned out great!
By skhagno_8822339
el sobrante, CA
on October 25, 2007
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I MADE SOME AND BROUGHT IT TO WORK AND THEY ALL LOVED IT..THANK YOU
By snomyzr_2396069
Valencia, CA
on August 12, 2005
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I, like others, tried this recipe as written, and found it to be too much and the cookies to be too big. After some modifications, it's now more manageable, and a breeze to make. I cut the recipe into 1/3's, making 2/3 the amount. 12oz semisweet, 6oz unsweet, 6 egg whites, 1-1/2 C sugar (I do use the superfine bakers sugar, 1Tbl vanilla, 8 cups coconut. While the chocolate is melting, I mix the egg whites and sugar in a bowl large enough to incorporate chocolate and add coconut. I use a standard ice cream scoop, and nonstick baking sheets, so no parchment paper required. It makes approx. 2doz normal sized cookies. Good luck, and enjoy!
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