For the Chocolate Crust:
1 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
8 tablespoons (1 stick) unsalted butter, room temperature
For the Coconut Macaroon:
4 cups unsweetened coconut flakes
8 large egg whites
2 cups confectioners’ sugar
1/2 cup sweetened coconut cream
2 ounces melted bittersweet chocolate, for decorating
Set a rack in the middle of the oven and preheat to 375 degrees F.
Lightly coat a 9 by 13-inch baking pan with non stick vegetable spray.
Put the flour, sugar, and cocoa into the bowl of a food processor fitted with the metal blade. With the machine on pulse, add the butter, bit by bit. Process until the dough is thoroughly blended and masses together.
Between 2 sheets of waxed paper or parchment, roll the dough into a 9 by 13-inch rectangle. Peel off 1 sheet of the waxed paper and fit the dough into the bottom of the prepared pan. Peel off the other sheet. With a fork, prick little holes in the dough. Refrigerate while making the macaroon.
![]("/food/images/spacers/spacer.gif"){kind=spacer}
