Makes about 30 cookies
2 cups sweetened flaked coconut (4 ounces)
1 cup finely grated
unsweetened coconut (3 ounces)
2/3 cup granulated sugar
2 large egg whites
2 teaspoons water
30 (1/2-inch) squares
fine-quality bittersweet chocolate (not unsweetened; from a 3 1/2-ounce bar)
1/2 cup confectioners sugar
Special equipment: parchment paper
Preheat oven to 350 degrees.
Pulse sweetened and unsweetened coconuts,
granulated sugar, and salt together in a food processor until flaked coconut is
Add whites and water and pulse until mixture is moistened
and holds together when squeezed.
Roll level tablespoons of coconut mixture
into balls with wet hands.
Make an indentation in center of each ball and
insert a piece of chocolate, then pinch hole closed and reroll into a ball.
Arrange balls 1 inch apart on a parchment-lined large baking sheet. Bake
macaroons in middle of oven until bottoms are golden and balls are puffed but
still white, 13 to 15 minutes.
Slide macaroons on parchment to a rack to
cool completely, then peel off paper.
Dust macaroons lightly with
confectioners sugar just before serving.
Macaroons keep in an airtight
container at room temperature 1 week.