Do you remember these German Chocolate Chip Cookies? And how delicious they were? Yeah. Well. Remember that I said I was going to do another version in the hopes of mimicking the texture of coconut pecan frosting? Sorry to leave you hanging for so long, but I totally nailed it this time. These cookies are chewy and gooey and oh so delicious. They totally reminded me of coconut pecan frosting topped devils food cake. Amazing. Sometimes I inspire myself. Original recipe found here.
German Chocolate Macaroons
3 large egg whites
1/4 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup (2 ounces) semi sweet chocolate chips, melted and cooled slightly
2 1/2 cups sweetened dried shredded coconut
3/4 cup chopped pecans
Preheat the oven to 325F. Line a baking sheet with parchment paper.
In a medium size bowl, whisk together the egg whites, cocoa powder, sugar, salt, and vanilla extract. Stir in the melted semi sweet chips, coconut, and pecans, making sure that the mixture is well combined and the coconut is completely incorporated.
Drop the dough by heaping tablespoonfuls onto the prepared baking sheet. Bake for 14-15 minutes, or until the cookies are just set. Be careful not to overbake. Remove from the oven and let cool for on the baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely. Makes about 18 macaroons.
Enjoy! -Cardamommy
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