Active Time

　　20 min

　　Total Time

　　1 hr

　　

Ingredients

Makes about 30 cookies

　　2 cups sweetened flaked coconut (4 oz)

　　1 cup finely grated unsweetened coconut (3 oz)

　　2/3 cup granulated sugar

　　1/4 teaspoon salt

　　2 large egg whites

　　2 teaspoons water

　　30 (1/2-inch) squares fine-quality bittersweet chocolate (not unsweetened; from a 3 1/2-oz bar)

　　About 1/2 cup confectioners sugar

　　

Special Equipment

parchment paper

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Pulse sweetened and unsweetened coconuts, granulated sugar, and salt together in a food processor until flaked coconut is finely chopped. Add whites and water and pulse until mixture is moistened and holds together when squeezed.

　　

Step 3

Roll level tablespoons of coconut mixture into balls with wet hands (you'll need to rinse your hands every 3 or 4 balls). 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.

　　

Step 4

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.

　　Cooks' note:

　　• Macaroons keep in an airtight container at room temperature 1 week.