Chocolate Chunk Macaroons

Nutmeg Nanny is not just some random name I picked.  I am actually a nanny.  When I mentioned to the little girl I work with that I was working on my kooky cooky challenge she was more than willing to help me reach my goal.  I had her look at the book and she immediately wanted to make these little beauties.  I had a hunch she was going to pick something with coconut since it is her favorite.  After we got everything we needed we went  back to her house and started our baking.  She measured and cracked eggs (that is her favorite job) and then she plunged her hands into the gooey mess and mixed it up.  She has a blast and it was great having someone else get their hands all covered in gunk instead of me 🙂 Enjoy!

Chocolate Chunk Macaroons

Ingredients:

3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1/2 cup semisweet chocolate chunks
1 teaspoons vanilla extract
Pinch of salt

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.

Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.

Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.